Recipes and Cooking Huevos Oaxaqueños 3.7 (3) Add your rating & review Authentic Mexican recipes for breakfast? You bet! A chile pepper and cilantro make this Mexican breakfast skillet fresh and flavorful. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 16, 2012 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients ½ cup chopped onion (1 medium) 1 small fresh Anaheim chile pepper, stemmed, seeded, and chopped* 1 clove garlic, minced 1 tablespoon olive oil 4 large tomatoes, chopped 1 small zucchini, halved lengthwise and thinly sliced 1 teaspoon dried savory or cilantro, crushed ½ teaspoon salt 4 eggs Crumbled queso fresco Fresh cilantro sprigs (optional) Corn tortillas, warmed (optional) Directions In a large skillet cook onion, chile pepper, and garlic in hot oil over medium heat for 5 minutes or until tender. Add tomatoes, zucchini, dried savory or cilantro, and salt; cook for 5 minutes or until tomatoes release their liquid and zucchini is tender. Break one of the eggs into a measuring cup. Carefully slide egg into the tomato mixture. Repeat with the remaining three eggs,allowing each egg an equal amount of space in the tomato mixture. Cover and simmer over medium-low heat for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Sprinkle with queso fresco. If desired, garnish with fresh cilantro sprigs. If desired, serve with corn tortillas. * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 176 Calories 10g Fat 13g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 176 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 191mg 64% Sodium 395mg 17% Total Carbohydrate 13g 5% Total Sugars 7g Protein 11g Vitamin C 57.9mg 290% Calcium 111.1mg 9% Iron 1.8mg 10% Potassium 652mg 14% Folate, total 68.5mcg Vitamin B-12 0.5mcg Vitamin B-6 0.3mg *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.