Mexican-Style Eggs

Mexican-Style Eggs Recipe
Photo: Thayer Allyson Gowdy

Recipe from

Real Simple

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


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.