Breakfast Enchilada Skillet

Markedly unique from your standard breakfast or brunch, this one-pan breakfast recipe is quick to whip up and full of satiating protein. Onion and bell pepper are sauteed until tender then simmered in red enchilada sauce with your favorite tortillas. Then, whole eggs are gently poached in the sauce and topped with freshly chopped cilantro. Squeeze a wedge of lime on there, too, before serving it up.

This recipe might sound reminiscent of huevos rancheros or divorciados, eggs in purgatory, or maybe shakshuka… eggs certainly have their place in tomato sauce! And despite the name of this dish, it could certainly be cooked for a quick lunch or dinner, if you feel so obliged. Use your choice of white or red onion, go-to brand of red enchilada sauce, and your preferred tortillas such as Siete’s various grain-free tortillas.

Breakfast Enchilada Skillet


  • 1 tbsp avocado oil
  • ½ onion, diced
  • 1 red bell pepper, sliced
  • 1-2 cups red enchilada sauce
  • 4 small tortillas, cut into pieces
  • 4 pasture raised eggs
  • Freshly chopped cilantro
  • Lime wedges, to squeeze


  1. Heat a medium skillet over medium heat. Add the oil, onion and pepper and saute for about 5 minutes
  2. Add desired amount of enchilada sauce. Once simmering, stir in the tortillas
  3. Crack the eggs into the sauce, cover, and cook for about 10 minutes or until the eggs are cooked to desired doneness.
  4. Garnish with cilantro and lime wedges.

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