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Have a fun and funky breakfast with this modern and Southwestern twist on the traditional Egg In A Hole! Delicious! | asimplepantry.com

Southwestern Egg In a Hole

Course Breakfast
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4


For the Chile

  • 4 Roma Tomatoes
  • 2 Serrano Peppers
  • 2 Garlic Cloves peeled
  • Kosher Salt to taste

For the Main Dish

  • 1 Sheet Pepperidge Farm® Puff Pastry thawed
  • ½ C Monterey Jack Cheese shredded
  • 4 Eggs
  • ½ C Tomatoes diced
  • ½ Avocado diced
  • 4 Tbsp Chile
  • ½ C Cotija Cheese
  • Kosher Salt to taste
  • Pepper to taste


  • Preheat comal to medium high, then add the roma tomatoes, serrano pepper, and garlic cloves to the dry skillet and let char until blackened, turning occasionally, around 5 minutes. Add to a blender and pulse until smooth. Season with salt as necessary. Set aside
  • Preheat oven to 400 degrees. Cut the puff pastry into four large circles, roughly 4-5 inches in diameter. Leaving a ¼ inch border, score the puff pastry, then prick the middle with a fork. Place on a parchment lined baking sheet and bake for 10 minutes.
  • Press down the middles of each puff pastry round if needed, then divide the monterey jack cheese between the rounds. Crack one egg into each hole, then place back in the oven for 10-15 minutes or until the egg whites have set. Top each egg in a hole with diced tomato, avocado, cotija cheese and 1 tablespoon of the chile. Sprinkle with salt and pepper and serve immediately.