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Mexican-Style Egg & Vegetable Skillet
with Oven-Toasted Tortilla Strips
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Time30 min
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Servings2
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NutritionEst. 590 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
For this comforting stovetop dish, we’re nestling rich eggs between a mix of black beans, tomatoes, sweet peppers, and zucchini—all simmered in our vibrant guajillo chile sauce. It’s perfectly contrasted by a topping of crispy tortilla strips and dollops of cooling fromage blanc.
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fresh
ingredients
Title
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2 Pasture-Raised Eggs
- 1 15.5-Ounce Can Black Beans
- 2 cloves Garlic
- 1 Zucchini
- 4 oz Grape Or Cherry Tomatoes
- 4 oz Sweet Peppers
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⅓ cup Guajillo Chile Pepper Sauce
- 2 Scallions
- 2 Tbsps Fromage Blanc
- ¼ tsp Crushed Red Pepper Flakes
- 4 Flour Tortillas
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Halve the tomatoes. Evenly stack the tortillas; halve lengthwise, then cut crosswise into 1/2-inch-wide strips.
2
Cook the vegetables & make the sauce:
In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and white bottoms of the scallions, chopped garlic, beans, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are slightly softened. Add the halved tomatoes, guajillo pepper sauce (carefully, as the liquid may splatter), and 1 cup of water. Cook, stirring occasionally, 6 to 7 minutes, or until slightly thickened. Taste, then season with salt and pepper if desired.
3
Make the crispy tortilla strips:
While the vegetables cook, place the tortilla strips on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Toast in the oven 6 to 7 minutes, or until lightly browned and crispy. Remove from the oven.
4
Cook the eggs & serve your dish:
Using a spoon, create 2 shallow wells in the center of the cooked vegetables and sauce. Carefully crack an egg into each well; season with salt and pepper. Cover the pan with foil and cook 3 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked eggs, vegetables, and sauce topped with the fromage blanc and crispy tortilla strips. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Halve the tomatoes. Evenly stack the tortillas; halve lengthwise, then cut crosswise into 1/2-inch-wide strips.
2
Cook the vegetables & make the sauce:
In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and white bottoms of the scallions, chopped garlic, beans, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are slightly softened. Add the halved tomatoes, guajillo pepper sauce (carefully, as the liquid may splatter), and 1 cup of water. Cook, stirring occasionally, 6 to 7 minutes, or until slightly thickened. Taste, then season with salt and pepper if desired.
3
Make the crispy tortilla strips:
While the vegetables cook, place the tortilla strips on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Toast in the oven 6 to 7 minutes, or until lightly browned and crispy. Remove from the oven.
4
Cook the eggs & serve your dish:
Using a spoon, create 2 shallow wells in the center of the cooked vegetables and sauce. Carefully crack an egg into each well; season with salt and pepper. Cover the pan with foil and cook 3 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked eggs, vegetables, and sauce topped with the fromage blanc and crispy tortilla strips. Garnish with the sliced green tops of the scallions. Enjoy!
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