Mexican Baked Eggs.

y’all know how I  feel about Sunday breakfast. It’s a slow ritualistic thing in my house. I want to sip on a coffee, play a good playlist, and make something really yummy. Notice I didn’t say labor intensive, because, well, no, Sunday’s are for the slow and easy ways, right!?

This past Sunday, I worked with some Jar Goods Tomato Sauce, and let me just say, I’m a real big fan. I traveled to Baltimore this past fall to the Natural Products Expo, and got to meet this team, one of them is even from Cleveland! What isn’t to love!? These goods are full of natural ingredients with the flavor profiles to back them up on their word.


So far, they make three varieties of sauce, Vodka, Spicy, and OG Classic Red. BUT, in 2018, they’re releasing a beet purple pesto (OMG YUM), a veggie pesto, and a Vegan Vodka Sauce made with coconut milk and red curry. All three are amazing and I’m counting down the days till they are released!


For this recipe, I grabbed a jar of their Classic Spicy, which is my favorite. These sauces are 72% tomato, which means they are THICK. A little goes a long way, and can be dressed up or down with tons of flavors. I  keep a few jars in my pantry for anything from pizza night, meatballs and sauce, to braised short ribs, and these Mexican Baked Eggs.


It’s a fool proof way. Simmer the sauce, crack in the eggs, broil, and top with your favorite toppings. I’ll dig in deeper below.

Mexican Baked Eggs.

What You Need:
1 Jar Classic Spicy Jar Goods Sauce
1/2lb chorizo, I  used vegetarian Soy-Rizo from Trader Joes
1 tsp chili powder
1 tsp salt
1 tsp cumin
1 tsp ground pepper
1 tsp garlic powder
1-2 eggs per person
warm tortillas for dunking.
toppings// crumbled goat cheese, avocado, tomatoes, cilantro, red onion, whatever you have on hand.

1. In an oven safe pan, sauté Chorizo with all spices listed above until cooked through.
2. Add Sauce and simmer on low for 10 minutes. While sauce is simmering, set oven broiler on HIGH.
3. Crack 1-2 eggs per person into sauce, season with salt and pepper.
4. Broil on high for 6 minutes, or until whites are just set, and yolks still runny.
5. Garnish with your choice of toppings, and serve family style with warm tortillas for scooping up all the saucy bits!


After spreading goey yolk and the chorizo sauce all over some charred tortillas, I inhaled this dish in 5 minutes flat. Can’t say enough good things about it, so I hope you’ll make it for breakfast, brunch, or dinner sometime soon!

If you recreate this recipe, tag me on Instagram, @thatswhatsheeats, and use the hashtag #thatswhatsheeats, so I can keep up with your foodie journey, too!

Thank you so much for hanging out, and to Jar Goods for sponsoring this blog post! It’s an honor to work with companies I  love! As always, all opinions and recipes are my own! Thank you for the support!



One thought on “Mexican Baked Eggs.

Leave a Reply

%d bloggers like this: