If you thought Cinco de Mayo was all about happy hour, think again! This delightful Mexican baked eggs dish is the ideal way to celebrate right from breakfast. Baked egg dishes are a favorite of mine, and nearly every culture has its own take—like shakshuka from Israel or eggs en cocotte from France. My personal favorite? A skillet loaded with Mexican flavors. Check out the recipe below and find more ideas for how to enjoy the rest of your Cinco de Mayo.

mexican baked eggs in pan

Don’t let anyone know, but I have a little secret for making this dish easier: I use store-bought pico! Mornings can be hectic, and chopping onions and tomatoes isn’t always practical. However, if you're having breakfast for dinner, then by all means, go all out!

Despite being incredibly tasty, this recipe is surprisingly wholesome. If you're entertaining friends, it accommodates various dietary preferences, making it perfect for anyone from gluten-free to vegetarian.

eating mexican baked eggsmexican baked eggs

Speaking of friends, why not gather a few to share this delicious meal? I love the idea of hosting gatherings at unconventional times. When schedules are tight, a pre-work breakfast could be a fantastic way to kick off Cinco de Mayo in a festive spirit.

mexican baked eggs toppings

Enjoy the recipe below, and let me know in the comments if you try these tasty huevos!

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 onion, chopped
  • 1 red or yellow bell pepper, chopped
  • 1/2 head kale, stems removed and leaves torn or chopped
  • 1/2 cup pico de gallo
  • kosher salt & freshly ground black pepper
  • 4 large eggs
  • 1/3 cup crumbled cotija or feta
  • toppings: sliced avocado, cilantro, hemp or pumpkin seeds, tortilla chips

Instructions

  1. Preheat your oven to 375°F. In a large oven-safe skillet, heat the olive oil over medium-high heat and sauté the garlic, onion, and bell pepper for about a minute.
  2. Add the kale and continue cooking over medium heat for around 3 minutes until it begins to wilt. Stir in the pico de gallo.
  3. Using a wooden spoon, make 4 small wells in the kale mixture for the eggs. Carefully crack one egg into each well, then season with salt and pepper, topping with cotija or feta.
  4. Transfer the skillet to the oven and bake until the eggs reach your preferred doneness. I like the whites set but the yolks still slightly runny.
  5. Serve with avocado, cilantro, hemp or pumpkin seeds on top, along with plenty of tortilla chips or warm corn tortillas to scoop up all the deliciousness. Dig in!

Comments (5)

  1. OH LA LATKES says: April 16, 2018 at 1:13 pm

    This dish looks delicious! Already added it to my “must try” list. Thank you for sharing!

    E || OH LA LATKES

    Reply
  2. Eme says: April 17, 2018 at 6:27 am

    This looks absolutely delicious and definitely one to try out. Thanks for sharing the recipe!

    Reply
  3. Karen Fleischman says: May 2, 2018 at 2:32 pm

    I just made these eggs and they are delicious! Thank you for sharing the recipe for my new favorite breakfast!

    Reply
  4. Camille says: June 21, 2020 at 11:11 am

    Made this today for Father’s Day. Absolutely delicious!

    Reply
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