Green Chili Eggs
Our shakshuka–huevos rancheros hybrid uses green enchilada sauce instead of the more traditional red chili sauce. It’s tangy, savory, and packed with veggies—and it comes together in about 20 minutes. All you have to do is warm up some refried beans and tortillas and you’re in business.
2 tablespoons olive oil
½ white onion, chopped
1 zucchini, chopped
1 small can green chilies
16 ounces green chili enchilada sauce (we like Frontera)
1 bunch kale
1. In a 9-inch skillet, heat about 2 tablespoons of olive oil over medium heat. Add the onion and zucchini with a pinch of salt. After about 5 minutes, once they’ve softened a bit, add the green chilies. Let that mixture simmer together for another few minutes. Then add the green chili enchilada sauce and kale and cook for another 2 minutes or so.
2. Once the kale is just slightly wilted, make 4 small wells in the pan. Crack the eggs into the wells and cover the pan. Let the eggs cook for about 5 minutes, just until the whites are cooked through.
3. Serve with refried beans and warm corn tortillas.
Originally featured in Hacks to Make Homemade Dinners Better with Store-Bought Ingredients