Skillet Eggs in Spicy Tomato Pepper Sauce with Manchego Cheese.  Drop the mic.  It starts with a tangy red pepper and tomato sauce with smoky spices that cooks down into this thick and luscious sauce. Then the eggs sit nestled right in the sauce and cook to perfection with the yoke still runny and ready to ooze. The cheese melts on top for a creamy and nutty finish.  Set all of this over crisp tortillas and I swear you will not want to stop eating it!  Is your mouth watering yet?!

An Egg-cellent Source of So Many Nutrients!!

Eggs are really amazing!  Aside from being incredibly delicious scrambled, poached, fried, soft or hard boiled, they are incredibly healthy! 

One little egg has 6 grams of complete protein.  Your body needs protein to form muscle, repair tissue, and transport nutrients.  Proteins are made of amino acids and our bodies can produce all but 9.  Those 9 are essential amino acids that must consume from food.  Not all foods contain all 9, but a balanced diet can provide all 9.  Food that has all 9 essential amino acids is called a Complete Protein and examples are red meat, poultry, fish, milk, cheese, yogurt, soybeans, quinoa, and EGGS. 

Eggs also contain Vitamins A, B5, B12, B6, B2, D, E, and K!  They have Calcium, zinc, Folate, Phosphorus, and Selenium.  Check out more health benefits of Eggs here.

So, if your kids suddenly wake up one day and no longer like chicken or beef after loving it the day before, no worries!  Just give them eggs!

A few other Yummy Egg Recipes Links:

• One Pan Italian Sausage & Eggs
• Quinoa with Fried Egg & Veggie Medley
• Portabella Egg Nests
• Huevos Tostadas

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

PREP-AHEAD TO MAKE YOUR SKILLET EGGS IN SPICY TOMATO PEPPER SAUCE

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details) 

For this recipe, there are actually two levels of prep that you can tackle.  You can simply dice the onion, chop red pepper, mince the garlic, measure out the spices, chop the cilantro and store it all in the fridge and call it day.

Or you can take it one more step and cook the sauce entirely and store it in the fridge.  The the night or morning you plan to eat it, warm it up in a skillet, then add the eggs and cheese.  

So, let’s get right into the cooking.

COOK YOUR SKILLET EGGS IN SPICY TOMATO PEPPER SAUCE 

Preheat oven to 300 degrees. Place 4 tortillas on a sheet pan, brush with olive oil, and lightly salt. Heat for 10 minutes, then flip tortillas over and cook for another 10-15 or until crisp.  I tried this step in advance, but the tortillas became chewy and when reheated, overcooked.  Therefore, I don’t recommend doing this ahead, just do it while you are cooking the sauce/eggs.

For the sauce, you need a large frying pan or skillet.  I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a lid, which is perfect for these types of sauce that need to simmer.  

The sauce is soooo simple!  Heat 1 tbsp olive oil in a large sauté pan preheated on medium heat. Add onion, red pepper, and garlic. Sauté for 8 minutes, stirring frequently to ensure the garlic and onions do not burn.

 Add tomato sauce, spice blend (chili powder, cumin, cayenne, salt, pepper) and water. Stir until blended.  Then Cover and simmer mixture over medium-low heat for 10 minutes till it starts to reduce.

Crack the eggs, one at a time, in a separate cup so that you can fish out any shell pieces. With a spoon, make a ‘hole’ in the sauce and pour the egg into it. Do this for all 4 eggs, making sure to space them evenly over the sauce. Sprinkle the cheese over top.  TIP: I like to sprinkle it all around the yoke, leaving that beautiful yellow yoke poking through. 

Cover the pan.  Allow to simmer for 8-10 minutes, or until the eggs are cooked and the cheese has melted. Place a tortilla on a plate and cover with an egg and sauce.  Sprinkle with chopped cilantro.

ENJOY!  😍 Carrie

5 from 1 vote

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Eggs in Spicy Tomato Pepper Sauce

Skillet Eggs in Spicy Tomato Pepper Sauce with Manchego Cheese are incredible.  With a smoky, spicy, thick, and luscious red pepper tomato sauce. The eggs sit nestled right in the sauce and cook to perfection with the yokes ready to ooze. The cheese melts on top for a creamy and nutty finish.  Set all of this over crisp tortillas!!  #eggs #huevosrancheros #tomatosauce #easydinner #brunch #shakshuka 

Course Breakfast, Main Course

Cuisine Mexican

Keyword eggs, peppers, shakshuka, tomato sauce

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 Servings

Author Carrie Tyler

Ingredients

• 2 tbsp Extra Virgin olive oil
• 1/2 Red onion
• 2 cloves Garlic, minced
• 1 Red bell pepper chopped
• 15 oz Tomato sauce
• 1/2 tsp Chili powder
• 1/2 tsp Cumin
• 1/4 tsp Cayenne pepper (optional)
• 1/4 tsp Salt
• 1/4 tsp Ground Black Pepper
• 1/2 cup Water or low sodium vegetable broth
• 1 Cup shredded Manchego (you can substitute Gruyere or cheddar)
• 4 eggs
• 1 tbsp fresh chopped cilantro (you can substitute parsley)
• 4 Soft Corn Tortillas

Instructions

Prep Ahead

1. Dice half of onion.  

   

2. Chop red pepper into ½ inch pieces.  Mince 2 cloves garlic.  Store the onion, red pepper, and garlic together in fridge if doing ahead.

   

3. If your cheese is not grated, then grate and store in an airtight container.

4. Chop the cilantro.  Store in fridge if doing ahead.

5. Measure out your spices (chili powder, cumin, cayenne, salt, pepper) into a small bowl.

   

Cook

1. Preheat oven to 300 degrees. Place 4 tortillas on a sheet pan, brush or spray with olive oil, and lightly salt. Bake for 10 minutes, then flip tortillas over and bake for another 10-15, until crisp.

   

2. Heat 1 tbsp olive oil in a large skillet preheated on medium heat. Add onion, red pepper, and garlic.   Sauté for 8 minutes, stirring frequently to ensure the garlic and onions do not burn.

   

3. Add tomato sauce and spice blend (chili powder, cumin, cayenne, salt, pepper) and water.  Stir until blended.  

   

4. Cover and simmer mixture over medium-low heat for 10 minutes till it starts to reduce. 

   

5. Crack the eggs, one at a time, in a separate cup so that you can fish out any shell pieces.  With a spoon, make a 'hole' in the sauce and pour the egg into it.  Do this for all 4 eggs, making sure to space them evenly over the sauce.  Sprinkle the cheese over top.  TIP: I like to sprinkle it all around the yoke, leaving that beautiful yellow yoke poking through. 

   

6. Cover the pan. Allow to cook for 8-10 minutes, or until the eggs are cooked and the cheese has melted.

   

7. Place a tortilla on a plate and cover with an egg and sauce.