Enchilada Eggs


I made extra of my JF Simple Enchilada Sauce with this specific recipe in mind. A simple and quick, post-work dinner that’s delicious enough to eat on repeat! Serves 1. 


JF Simple Enchilada Sauce
2 eggs
JF Spicy Salt
1 grain-free tortilla, warmed and trimmed (I like Siete Burrito Size)

JF Simple Enchilada Sauce:
¼ cup avocado oil
2 Tbsp almond flour (I like Bob’s Red Mill)
¼ cup chili powder
1 (8oz) can organic tomato sauce
1½ cup water
¼ tsp ground cumin
¼ tsp garlic powder
¼ tsp onion powder
JF Universal Salt, to taste


JF Simple Enchilada Sauce
Cilantro, chopped
Avocado, sliced
Jalapeño, deseeded and diced


JF Simple Enchilada Sauce
Over medium heat, warm the avocado oil, almond flour, and chili powder in a medium-sized skillet. Carefully stir in the tomato sauce. Add the cumin, garlic powder, onion powder, JF Universal Salt, and water, incorporating well. Cook for approximately 10 minutes. Store or serve immediately.

Enchilada Eggs
In a large pan, over medium-high heat, warm my JF Simple Enchilada Sauce. When it begins to shimmer, crack both eggs into the center as you would for a shakshouka. Season with JF Spicy Salt and cover to steam. 

When cooked through, opaque whites with loose yolks, plate over your tortilla. Top with extra enchilada sauce, cilantro, avocado, and jalapeño. Enjoy warm.