Mexican-Style Eggs

Mexican-Style Eggs
Photo by Thayer Allyson Gowdy


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

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 fir...

View full recipe at My Recipes


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