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Chicken Tinga Egg Skillet

(Serves 3-4)

Say hi, to your new favorite breakfast skillet recipe. The most important meal of the day with a spicy flare. Heck, breakfast for dinner? Sign us up! Just the name of this dish sounds hearty and delicious. Whatever the occasion, this recipe will please a crowd! Top with your favorite salsa and serve over tortillas!


You Will Need

For the Meat: Chicken Tinga
1 packet Riega Chicken Tinga Seasoning
2 lbs. Boneless chicken
½ medium onion (thinly sliced)
1 (15 oz.) can fire roasted tomatoes

For the Skillet
1 batch cooked and shredded Riega seasoned Chicken Tinga
1 cup chicken stock
3 large eggs
4-6 flour/corn tortillas
1 cup salsa of choice


For the Meat: Chicken Tinga
1. Place the chicken in a slow cooker.
2. Add onion, tomatoes, and Riega Seasoning.
3. Cook on low for 6-8 hours.
4. Shred with a fork and enjoy!

For the Egg Skillet
1. In a large skillet on medium heat, add cooked chicken tinga and one cup chicken stock. Let simmer until stock is halfway reduced.
2. Create three wells in the skillet to crack the eggs. Turn the heat off and cover the skillet. Let the eggs cook for about 3 minutes or longer to achieve desired doneness.
3. Top with salsa of choice, serve with toasted tortillas and enjoy!