Mexican-Style Eggs

Photo by Sara Remington
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  • Serves 2
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 512 calories
    • Fat 28 g
    • Sat Fat 13 g
    • Cholesterol 378 mg
    • Sodium 558 mg
    • Protein 20 mg
    • Carbohydrate 47 g
    • Fiber 10 g
    • Iron 4 mg
    • Calcium 153 mg


  1. Check 4 6-inch corn tortillas
  2. Check 1/2 16-ounce can refried (or black) beans
  3. Check 1 10-ounce can red enchilada sauce
  4. Check 2 to 4 eggs (1 to 2 per person)
  5. Check pinch of salt (or to taste)
  6. Check 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).