Enchilada Skillet with Eggs
If you have roughly 40 minutes to spend in the kitchen, Enchilada Skillet with Eggs might be a spectacular gluten free and lacto ovo vegetarian recipe to try. This main course has 585 calories, 24g of protein, and 38g of fat per serving. For $4.51 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 2. A mixture of poblano peppers, polenta, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Several people really liked this Mexican dish. It is brought to you by Naturally Ella. 113 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is tremendous. Similar recipes include Enchiladan and Eggs, Skillet Enchilada Dinner, and Chicken Enchilada Skillet.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
Avocado, for topping
1/2 teaspoon chili powder
Cilantro, for topping
1/2 teaspoon coriander
Cotija, for topping
1 teaspoon cumin
4 eggs
2 tablespoons fresh cilantro
1 clove garlic, minced
1 tablespoon olive oil
1/2 teaspoon oregano
2 poblano peppers, deseeded and diced (about 10 ounces)
Creamy polenta, for serving
1/2 red onion, diced
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1 28 ounce can Muir Glen Organic Fire Roasted Whole Tomatoes
Equipment:
blender
frying pan
Cooking instruction summary:
In a blender, combine onion, garlic, tomatoes, cilantro and spices. Pulse 3 to 4 times until blended, but still chunky. Set aside.In a 12 inch skillet, heat 1 tablespoon olive oil over medium high heat. Add peppers and cook until blistered, about 5 to 10 minutes. Reduce heat to medium.Pour blended tomato sauce into skillet. Bring to a simmer. Create a small well in the sauce on the side of the skillet and crack egg into the shallow well. Repeat for each egg.Cover and let eggs cook until whites are set but yolks are still runny, about 10 to 15 minutes depending on heat of the pan. When eggs are done, top with cilantro, cotija and avocado.Serve over creamy polenta.
Step by step:
1. In a blender, combine onion, garlic, tomatoes, cilantro and spices. Pulse 3 to 4 times until blended, but still chunky. Set aside.In a 12 inch skillet, heat 1 tablespoon olive oil over medium high heat.
2. Add peppers and cook until blistered, about 5 to 10 minutes. Reduce heat to medium.
3. Pour blended tomato sauce into skillet. Bring to a simmer. Create a small well in the sauce on the side of the skillet and crack egg into the shallow well. Repeat for each egg.Cover and let eggs cook until whites are set but yolks are still runny, about 10 to 15 minutes depending on heat of the pan. When eggs are done, top with cilantro, cotija and avocado.
4. Serve over creamy polenta.
Nutrition Information:
covered percent of daily need
