Easy Weeknight Mexican Eggs Recipe is one of my go-to dinners when I want something quick, tasty, and healthy. I’d even call it comfort food. And, dinner that’s ready in about 15 minutes, simply rocks, plus, it’s super budget-friendly!
Recipes like my Easy Weeknight Tuna Pasta and Lentil Tacos are great for when you need a quick family pleasing dinner with minimal effort. I love the low cost meals, and this is one of my budget friendly dinners you’ll want in your recipe box!
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Mexican Egg Skillet
This easy weeknight Mexican dinner is cooked in one skillet and makes a delicious dinner, breakfast, or brunch idea. It’s a perfect healthy meal that’s low calorie and high protein.
In just one skillet, you can make this tasty Mexican-inspired meal for dinner, or try it for breakfast or brunch. Eggs for dinner can be the perfect way to end the day!
It combines beans for protein, lots of veggies, salsa for flavor and convenience, along with delicious eggs.
Cook the eggs to your preference for doneness—a little less if you’d like the yolks to be a little on the runny side, or a little longer for a firmer texture. If you don’t like runny eggs, cook about 2-3 minutes longer. You can tell how done an egg is by gently pressing on the yolk. If it gives and feels soft, it’s runny. If it feels solid and firm, it’s hard cooked.
What kind of salsa should I use?
Choose whatever salsa you like. Of course, I love making this with homemade salsa, but if you don’t have any in the house, jarred will work as well.
The dish that you see in the recent pictures was made with fresh salsa from the produce section at my grocery store. There are many very tasty brands that sell this fresh salsa now.
Sometimes I’ll even do a combination of salsas that are in the fridge.
You could use a can of {affiliate link} Rotel instead of salsa.
Try using green tomatillo salsa instead of red salsa.
Or, if you’re in a pinch for dinner, you could use a can of plain tomatoes and spice it up a bit with some chili powder and a {affiliate link} can of green chiles.
See, this Mexican dinner recipe is super easy and super flexible! I love these kinds of pantry cooking recipes.
Can I swap the beans in this recipe?
Totally! The beans can be changed too; try a can of black beans or kidney beans.
Make it work for you. I’ve actually made it so many different ways that it isn’t boring at all!
Breakfast skillet
Oh yeah, these Mexican Eggs can also be served for breakfast! Try serving them with a side of waffle iron hash browns for a fun take on breakfast.
Mexican eggs
These Mexican Skillet Eggs are made in one skillet, so it’s an easy dish to clean up after too.
I usually eat two eggs plus the veggie filling and a tortilla, though it’s also great for dinner with just one egg and the filling. Maybe serve it with a little green salad. It’s the perfect egg dinner recipe!
Budget friendly vegetarian recipe
I started making this vegetarian recipe years ago when I got laid off from my corporate job during the economic downturn. I wanted inexpensive meals that I could rely on to feed my family in a tasty way.
It was so easy and so delicious that I decided it needed to be on the blog. And it’s a great weeknight meal!
I first posted this recipe in 2012, but I’ve decided that it needed a facelift, and update. So, I’ve redone the pictures, added more information about the recipe, and even updated the recipe a bit as well.
This recipe continues to be a great dinner idea for eggs and a wonderful Mexican dish with eggs. It isn’t exactly an easy version of Huevos Rancheros, but it’s pretty close.
How to Serve
Of course, you can just serve it plain, but isn’t it fun to add some great toppings!
Toss some cheese on top; I suggest queso fresco, cotija, shredded pepperjack, or cheddar.
I love fresh avocado on top of this dinner. Guacamole is great as well!
Sour cream, or its healthy cousin Greek yogurt, is a delicious tangy topping.
More chopped cilantro is always welcome.
Toasted tortillas mean you can make this into tacos while you eat. And it’s delicious with both corn or flour tortillas.
We also like to dip tortilla chips into it like salsa.
Serve it like stew or chili poured over rice!
Add in some sautéed mushrooms, onions, or bell peppers for even more veggie goodness.
A healthy meal
This vegetarian dish is low in calories, be sure to check out the nutrition facts on the recipe card below
There are 14 grams of protein per serving, which is one egg. So this is a great source of protein.
And it’s filled with good for you veggies. Want it to be lower in carbs? Leave out the corn.
Kitchen tools you may need
Note: these are affiliate links
Large skillet with lid
For this recipe I do not suggest using a cast iron skillet. The acid in the salsa will eat away at the seasoning of the skillet. If you want to use your cast iron you can, but know that you will most likely have to re-season your skillet afterwards.
Mixing bowls
wooden spoon
Knife
cutting board
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Easy Weeknight Mexican Eggs Recipe
Easy Weeknight Mexican Eggs
Ingredients
- 2 cups salsa
- 15 ounce can pinto beans drained and rinsed
- 2 scallions chopped
- 2 tablespoons chopped cilantro plus more for garnish
- ½ cup frozen corn thawed
- 1 small zucchini chopped
- 4 whole eggs
- pinch salt and pepper
Instructions
- In a medium mixing bowl, stir together salsa, beans, scallions, cilantro, corn, and zucchini. Place salsa mixture in a medium skillet (not a cast iron one), cover with a lid, and heat over medium-high until boiling.
- With the back of a spoon, make a small indentation in salsa mixture, and crack an egg into the indentation. Continue with indenting and cracking each egg into the salsa mixture until all 4 eggs have been added. Turn heat to low, and cover the skillet.
- Continue to cook for 4 minutes, or until eggs reach your desired doneness.If you don't like runny eggs, cook about 2-3 minutes longer.
- Top each egg with a sprinkle of salt and pepper.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Thank you for sharing this yumminess at the Thursday Favorite Things blog hop. Sorry It’s taken me a while to get here and say thank you xo
Oh WOW!!!! This looks wonderful! I’m featuring it on Thursday’s Treasures Week 55! <3 and hugs sweets!
This looks delicious! I love anything to do with Mexican food. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
Michelle
This looks awesome! Eggs, salsa, avocado= heaven in my book! Thanks for sharing at Simple Supper Tuesday.
Planning to make this yum sounding recipe but I wonder at your caution of using a cast iron skillet.
Hi Dave, I’ve used the cast iron skillet several times, it’s just that the acids in the tomatoes will strip away the seasoning of the cast iron skillet. So, you’ll probably have to reseason the skillet if you make this in it. Which, may or may not be a big deal to you. So, often I’ll just make it in a nonreactive skillet so I don’t have to worry about it.
Debi, this is beautiful ! So easy and tasty week dinner ! Printing ! Thank you so much !