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Mexican-Style Eggs

Photo: Thayer Allyson Gowdy
Yield Makes 2 servings


  • 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)

Nutrition 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

How to Make It

  1. 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.

Fake It, Don't Make It