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Mexican-Style Eggs

Mexican-Style Eggs
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Serves 2| Hands-On Time: | Total Time:

Ingredients

Directions

  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).
By August, 2004

Nutritional Information

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

Quick Tip

Eggs
For neat, unbroken yolks, crack each egg into a small bowl and then slide it into a well in the sauce.

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