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Mexican-Style Egg & Vegetable Skillet Fill 1 Created with Sketch.

with Oven-Toasted Tortilla Strips

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 580 calories

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 guajillo chile sauce.

Get Cooking
fresh
ingredients
Mexican-Style Egg & Vegetable Skillet with Oven-Toasted Tortilla Strips
Title
  • 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
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 2 Scallions
  • 2 Tbsps Fromage Blanc
  • ¼ tsp Crushed Red Pepper Flakes
  • 4 Flour Tortillas
step-by-step
instructions
Prepare the ingredients:
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. Evenly stack the tortillas; halve lengthwise, then cut crosswise into 1/2-inch-wide strips. 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

Cook the vegetables & make the sauce:
2 Cook the vegetables & make the sauce:

In a medium 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 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. 

Make the crispy tortilla strips:
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.

Cook the eggs & serve your dish:
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. 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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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the ingredients:
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. Evenly stack the tortillas; halve lengthwise, then cut crosswise into 1/2-inch-wide strips. 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

2 Cook the vegetables & make the sauce:

In a medium 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 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. 

Cook the vegetables & make the sauce:
Make the crispy tortilla strips:
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. 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!

Cook the eggs & serve your dish: