Food Recipes Skillet Eggs in Enchilada Sauce This saucy skillet meal takes inspiration from the Middle Eastern shakshuka (eggs poached in a tomato sauce) and is a tasty and easy vegetarian dinner to make on a weeknight. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on December 14, 2020 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 30 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts The recipe starts with aromatic onions, mild poblano peppers, and tangy tomatillos, plus some kale for a healthful twist, and finally enchilada sauce that infuses each bite with tangy heat. Note that the eggs are poached directly into the sauce, so it helps to make little well-like divots in the mixture before cracking each egg into the dish. Served with corn tortillas, creamy avocado, and crumbled Cotija cheese, it’s a decadent-yet-healthy one-pan meal. Ingredients 2 tablespoons olive oil 1 yellow onion, thinly sliced 1 poblano chile, seeded, halved,and thinly sliced crosswise 1 tomatillo, chopped (½ cup) 2 10-ounce packages frozen chopped kale 1 8-ounce package green enchilada sauce ½ teaspoon kosher salt 4 large eggs 1 avocado, thinly sliced 2 ounces cotija cheese, crumbled (about ½ cup) 8 corn tortillas, warmed Lime wedges and hot sauce, for serving Directions Heat oil in a large, deep skillet over medium-high. Add onion, chile, and tomatillo; cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Gradually add kale; cook, stirring occasionally, until kale is softened, 3 to 4 minutes. Stir in enchilada sauce, 1/3 cup water, and salt. Bring mixture to a gentle simmer over medium-high. Using the back of a spoon, create 4 indentations in kale mixture. Add 1 egg to each indentation. Cover skillet, reduce heat to medium-low, and cook until egg whites are set, about 10 minutes. Top with avocado and cheese. Serve with tortillas, lime wedges, and hot sauce. Print Nutrition Facts (per serving) 514 Calories 27g Fat 55g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 514 % Daily Value * Total Fat 27g 35% Saturated Fat 6g 30% Cholesterol 200mg 67% Sodium 819mg 36% Total Carbohydrate 55g 20% Dietary Fiber 12g 43% Total Sugars 8g Protein 18g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.