Mexican-Style Nested Egg Skillet

Ingredients

½ cup chopped onion

1 small fresh Anaheim chile pepper, stemmed, seeded, and chopped 

1 clove garlic, minced

1 Tbsp olive oil

4 large tomatoes, chopped

1 small zucchini, halved lengthwise and thinly sliced

1 Tbsp. snipped fresh cilantro

½ tsp. salt

4 eggs

Crumbled queso fresco

Fresh cilantro (optional)

Corn tortillas, warmed (optional)

Directions

  1. In a large skillet, cook onion, chile pepper, and garlic in hot oil over medium heat 5 minutes or until tender. Add the next four ingredients (through salt); cook 5 minutes or until tomatoes release their liquid and zucchini is tender.

  2. Break one of the eggs into a measuring cup. Carefully slide the egg into the tomato mixture. Repeat with the remaining three eggs, allowing each egg an equal amount of space in the tomato mixture.

  3. Cover and simmer over medium-low heat for 3 to 5 minutes, or until the whites are completely set and the yolks begin to thicken but are not hard. Sprinkle with queso fresco. If desired, top with fresh cilantro and serve with tortillas.

Nutritional Info

4 servings in this recipe

Serving size: about one egg with a portion of the tomato-vegetable mixture — roughly 1 ¼ cups per serving.

Calories: 170 kcal

Fat: 10 g

Saturated fat: ~3 g (mostly from the eggs and queso fresco)

Unsaturated fat: ~7 g (mainly from the olive oil and egg yolks)

Cholesterol: 190 mg

Sodium: 370 mg

Carbohydrate: 10 g

Protein: 9 g

Potassium: 500 mg

Joanna Martin