Southwestern Eggs

This is one of the easiest breakfast dishes you can make and a deliciously different way to enjoy eggs. The Tex-Mex flavor accents are vivid and satisfying, owing to the fresh, fragrant oregano.

Serving size

1 serving


6 Servings

Prep time: 40min
Cook time: 20min
Total: 1hr 0min


¼ cup olive oil

1 medium (123 grams) tomato, finely diced

1 small (70 grams) onion, finely diced

1 teaspoon Mexican leaf oregano

3 cups rice, cooked

2 cups vegetarian or chicken broth, no salt added

½ cup green chilies, chopped (canned works well)

4 eggs

3 sprigs cilantro

1 teaspoon chili powder

Black pepper, freshly ground, to taste

½ teaspoon salt, optional (not included in nutrient analysis)

Nutrition Info

Makes: 6 Servings   Serving size: 1 serving




13 g

Saturated Fat

2 g

Trans Fat

0 g


109 mg


27 g


1 g


109 mg


8 g


85 mg


48 mg


125 mg


251 mg


  1. Heat the olive oil in a medium skillet over medium heat.
  2. Add the tomato, onion, oregano, salt (if using); reduce heat and cook until softened (about 7 minutes).
  3. Add the rice and chicken (or vegetarian) broth. Cook over medium low heat for 5 minutes. Add the canned green chilies and mix well.
  4. While the rice mixture is heating, fill a medium saucepan or pot with water and bring to a boil. Add eggs to the pot, making sure there is enough water to fully cover the eggs.  Boil the eggs for 5 minutes.
  5. Remove the pot from heat and cover the pot and eggs with a lid for 2 minutes.
  6. Remove eggs from the pot and place in a bowl of cool water for 2 minutes. Peel the eggs and cut in half.
  7. Place rice mixture in the center of two individual serving plates.
  8. Top with halves of 2 eggs over rice on each plate.
  9. Garnish with cilantro.
  10. Dust each plate and eggs with red chili powder and freshly ground black pepper and serve.
Recipe contributed by FamilyCook Productions

This is a great recipe for when you have leftover plain rice of any type. Substitute your leftover rice for the cooked rice. If you don’t have fresh oregano, substitute with ½teaspoon of dried oregano.