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:

Quickview
585k Calories
23g Protein
37g Total Fat
44g Carbs
42% Health Score
Limit These
Calories
585k
29%

Fat
37g
58%

  Saturated Fat
10g
66%

Carbohydrates
44g
15%

  Sugar
17g
19%

Cholesterol
354mg
118%

Sodium
1084mg
47%

Get Enough Of These
Protein
23g
47%

Vitamin C
181mg
220%

Vitamin A
5051IU
101%

Vitamin K
74µg
70%

Vitamin B6
1mg
63%

Fiber
15g
61%

Potassium
1922mg
55%

Vitamin B2
0.93mg
55%

Folate
213µg
53%

Selenium
34µg
49%

Vitamin E
7mg
48%

Phosphorus
477mg
48%

Manganese
0.95mg
48%

Vitamin B5
3mg
36%

Copper
0.64mg
32%

Calcium
293mg
29%

Magnesium
115mg
29%

Iron
5mg
28%

Vitamin B1
0.42mg
28%

Vitamin B3
5mg
27%

Zinc
3mg
25%

Vitamin B12
1µg
22%

Vitamin D
1µg
13%

covered percent of daily need
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Food Joke

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