Mexican-Style Eggs

Mexican-Style EggsSara Remington
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Serves 2| Hands-On Time: 10m | Total Time: 15m

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 Pilar Guzman,  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.

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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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