Mexican-Style Eggs

Real Simple
Mexican-Style EggsRecipe
Photo: Thayer Allyson Gowdy
Makes 2 servings


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4 6-inch corn tortillas
1 16-ounce can of refried beans or one 15-ounce can pinto or black beans
1 10-ounce can of red enchilada sauce or one 16-ounce jar salsa
2 to 4 eggs (1 to 2 per person)


Heat oven to 250° F. Wrap the tortillas in foil and place in oven.

In a saucepan, over medium-low heat, heat the beans.

In a large skillet, over medium heat, bring the enchilada sauce or salsa to a simmer. Break the eggs into skillet. For runny yolks, leave the tops of the eggs uncovered; for firm yolks, spoon some of the sauce over the top. Cover, reduce heat, and simmer for 5 to 7 minutes. Top each tortilla with some of the beans, eggs, sauce or salsa, Cheddar, scallions (if using), salt, and pepper.

Created date

July 2004

Nutritional Information

Calcium 153 mg
Calories 512
Caloriesfromfat 0 %
Carbohydrate 47 g
Cholesterol 378 mg
Fat 28 g
Fiber 10 g
Iron 4 mg
Protein 20 mg
Satfat 13 g
Sodium 558 mg