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Mexican-Style Eggs

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



  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

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.