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This simple, yet flavorful chipotle egg bake is actually two meals in one. Wait until the end to find out how.

Chipotle Egg Bake

serving time4


  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 4 cups marinara sauce

  • 2 tablespoons chipotle in adobo

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon oregano

  • 1 large eggplant, peeled and cut into 1/2-inch cubes

  • 8 eggs

  • Salt and pepper to taste

  • To serve:

  • Feta

  • Cilantro

  • Pita, naan, or lafa


  1. In a large frying pan, heat olive oil on medium heat. Add the garlic and cook for a few minutes until fragrant, being careful not to burn it. Pour in the marinara sauce, chipotle in adobo, garlic powder, onion powder, salt and pepper, and oregano. Next, add in the eggplant and stir to combine. Cover with a tight fitting lid and simmer on medium-low heat for 20 minutes until the eggplant is cooked through.

  2. When ready to cook the eggs, turn heat to medium-low and crack eggs directly into the sauce. Cover with a tight fitting lid and let cook until desired doneness, or about 10 minutes. Top with cilantro and feta, and serve with pita, naan or lafa!

  3. 2nd Use for Recipe: Chipotle Moussaka Meat Sauce Ingredients: Sauce from above recipe 2 pounds ground beef 2 tablespoons olive oil Method: Use the same sauce recipe with eggplant (omitting the eggs), and mix in 2 pounds of ground beef that has been browned in a skilled with 2 tablespoons of olive oil. Serve over spaghetti, zucchini noodles, sloppy Joe style or over your favorite grain.

Chipotle Egg Bake




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Hey, I'm Jeanie Kline, and this is my brand-new series called Super Simple. All of my recipes are 10 ingredients or less. We're repurposing leftovers for the following day to come up with a brand-new dish. We're doing food in a smart, efficient, but really fun way. It's all super simple. Today I'm showing you how to make a really simple and insanely flavorful chipotle egg bake. You're gonna love these flavors. And, make sure you stick around to the end because I'm showing you how to repurpose the leftovers in a completely different meal. Let's get to it. OK, let's make some spicy chipotle egg bake. You guys are gonna love this one. Comes together really really quickly. I have a nice castiron pan here that I'm gonna get some olive oil heated up in. And to that we're gonna add our garlic. I love using fresh garlic. Takes a little bit more time than garlic powder, even though a lotta times in my recipes I'll end up using both because I think it gives different flavor. But fresh garlic is really really good here. We're gonna cook that down a little bit, get the oil nice and fragrant. Mm, smells good already. I'm using a castiron pan today. I like using castiron because I love serving in castiron. That's a really good tip for easy cleanup. Could serve in the same dish that you actually cook it in. Win, win, win, win. All right, while that's cooking I'm gonna start working on my eggplant here. Cutting off the tops and the bottoms. I'm actually gonna peel it. I know a lotta people don't peel eggplant, but it actually works beautifully here because the eggplant is able to sort of melt into the sauce. I'm constantly looking for really simple breakfast ideas, and I never make the same thing twice. Some mornings I want something savory, some sweet. So I'm always trying different things. Egg bakes are the best way to go for me because it all cooks in one pan, really great flavors going on here. I happen to love anything with marinara sauce. Plus, you're getting your veggies in and your protein with the eggs, so it's healthy, to boot. We're just peeling this. I'm gonna get my sauce in here. I have some marinara sauce. You could use any marinara sauce that you like, any flavor that you prefer. This is all about you. Make this the way you want it. I don't believe in any rules, which is why I like cooking rather than baking, because I just do me. I do my thing. I use what I have in my pantry and what I have on hand, is what I use in my recipes. To that we're gonna add some garlic powder, onion powder, some oregano. Season that with a nice amount of salt and some freshly-ground black pepper. Give that a mix-around. Before I get my eggplant into my sauce I'm gonna grab some chipotles and adobo, which is going to add insane flavor to this egg bake. Let's get it. OK, living in Florida, I have been picking up on all of these Latin flavors. Chipotles and adobo have been my new best friend. I have been throwing this in everything, any kind of sauce that I make, egg bakes, dressings. It is the best secret weapon in my kitchen now because it packs so much flavor. It's basically chipotles in vinegar and tomato paste. It has that smokiness to it. You're packing so much flavor in here with zero effort. So, whatever I can use to help along flavor and get really really great result with very little effort, I am all about that. OK, that's gonna heat up. Let's cut our eggplant. Gonna cut this into cubes. Eggplant I think is the coolest thing ever. There's so much you can do with it. Serve it fried; you can make it really soft; you could do stews with it; you can make French fries out of it. It's just the most versatile thing. You can make it smoky, and fry it right on the fire. Just adds an extra layer of flavor. So good. All right, we are just going to mix this all together. Gonna cover up my pan. We're gonna bring it to a boil, and then immediately simmer it for about 20 minutes or so, until the eggplant gets nice and soft. If you wanted to sub peppers in here for the eggplant, any other vegetables that you wanna use, zucchinis, throw in whatever you want, by all means. Let's cover up our sauce. Meanwhile, let's chop up some cilantro because that's what we're gonna be adding on top along with some feta cheese. Oh, these are such good flavors. So excited. Ee! And just give that a rough chop. I don't like to chop my herbs too finely. I like to see what it is. I think it looks really nice and rustic, especially when you're serving it in a castiron. I'm just gonna leave it just like this. Mm. Love cilantro. We're gonna let that do its thing, and then we'll add the eggs. All right, now that our sauce is nice and cooked through, we are going to add in our eggs. All I'm doing, I'm taking my spatula, and just making a few little wells to place our eggs into. We're gonna use eight eggs here. One, two, three, four, five, six. Let's say, seven. Eight. We're just gonna crack 'em right in. Are we good? Yum. With the eggs, you can cook this as long or as little as you like. I usually do around 10 minutes or so, but it just depends on how oozy goozy you like your eggs, as we call it at home. I like it when it's cooked but still a little bit runny. One more. Gorge. All right. Pop the top on one more time, and let's simmer this for about 10 minutes or so, until it's oozy goozy perfection. Look at that. So good! Ooh! That looks bomb! I like to top this with some fresh cilantro. Gorgeous is that? And some crumbled feta. Top this any way you like. This is just my favorite way. So good. I actually like to add some naan bread. I like to serve it with this because it's such a really good spoon, like the best spoon, 'cause it's an edible spoon. I just place this naan bread all around the edges, and that way people know to grab your piece, and claim your bite. Look, you're saving on the dishes 'cause you're serving in the pan, and you're saving on cutlery. Win, win, win. As promised, we're turning every dish into a second meal for the following day. So, I've taken the same sauce, leftover sauce, skipped the eggs, added in a favorite protein, you could use beef, you could use lamb, and put it over my favorite grain, whether it's a pasta, grain. You could put it in a sandwich bun, a little sloppy-Joe. You do you, guys. Super simple.