Naturally Ella · by Erin Alderson
Enchilada Skillet with Eggs
NUTRITION · PER SERVING40M COOK
CAL 47%·PRO 60%
CARBS 152G64% OF CAL
15G FIBER123G OTHER14G TOTAL SUGAR
FAT 34G32% OF CAL
8G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hybrid of shakshuka and enchiladas where eggs are poached in a homemade enchilada sauce and served over creamy polenta. Savory and warming with Mexican spices.
mainmexicanegg disheggs🍳 skillet🌀 blendergluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 red onion (diced)
- 1 clove garlic (minced)
- 1 can (28 oz) Muir Glen Organic Fire Roasted Whole Tomatoes
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 tablespoons fresh cilantro
- 1 tablespoon olive oil
- 2 ounces poblano peppers (deseeded and diced (about 10 ))
- 4 large eggs
- Cilantro (for topping)
- Cotija (for topping)
- Avocado (for topping)
- Creamy polenta (for serving)
At a glance
PER SERVING · TIME 40M
CAL 47%·PRO 60%
CARBS 152G64% OF CAL
15G FIBER123G OTHER14G TOTAL SUGAR
FAT 34G32% OF CAL
8G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1464mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1596mg
- Calcium
- 308mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1464MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.