Mexican-Style Eggs

Photo: Thayer Allyson Gowdy
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 153mg
  • Calories: 512
  • Calories from fat: 0%
  • Carbohydrate: 47g
  • Cholesterol: 378mg
  • Fat: 28g
  • Fiber: 10g
  • Iron: 4mg
  • Protein: 20mg
  • Saturated fat: 13g
  • Sodium: 558mg


  • 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)


  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.
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