Mexican-Style Eggs

Mexican-Style Eggs
Sara Remington
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Serves 2


6-inch corn tortillas
16-ounce can refried (or black) beans
10-ounce can red enchilada sauce
2 to 4
eggs (1 to 2 per person)
pinch of salt (or to taste)
optional toppings: chopped scallions, salsa, sour cream, grated Cheddar, guacamole


  1. Heat oven to 300º F. Stack the tortillas, wrap them in foil, and put them in the oven for 10 minutes.
  2. In a medium saucepan, bring the beans to a simmer (or cook them in the microwave until hot, about 3 minutes).
  3. Meanwhile, in a skillet, bring the enchilada sauce to a simmer. With a spoon, create a well for each egg. Crack an egg and nestle it in the sauce; repeat.
  4. Cover the pan and cook, 5 minutes for soft yolks, 7 minutes for firmer ones.
  5. Place 2 tortillas on each plate. Spread them with a generous layer of beans.
  6. With a spoon, gently place the eggs on top of the beans. Ladle on more enchilada sauce and add the toppings (if desired).
Pilar Guzman
July 2004

Nutritional Information

  • Per Serving
  • Calories 512
  • Calcium 153 mg
  • Carbohydrate 47 g
  • Cholesterol 378 mg
  • Fat 28 g
  • Fiber 10 g
  • Iron 4 mg
  • Protein 20 mg
  • Sat Fat 13 g
  • Sodium 558 mg
What does this mean? See Nutrition 101.

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