Easy Weeknight Mexican Eggs | Life Currents

Easy Weeknight Skillet Eggs

Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Author Debi


  • 2 cups salsa
  • 1 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 eggs
  • salt and pepper
  • avocado slices or guacamole optional
  • toasted tortillas optional


  1. 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), and heat over medium-high until boiling.

  2. 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.

  3. Top each egg with a sprinkle of salt and pepper. Garnish with avocados and serve with tortillas, if desired.

Recipe Notes

Serves 2-4 people