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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican-Style Eggs Recipe

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This recipe for Mexican-Style Eggs is from One Community One Family , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 6-inch corn tortillas
1/2 16-ounce can refried (or black) beans
1 10-ounce can red enchilada sauce
2 to 4 eggs (1 to 2 per person)
pinch of salt (or to taste)
Directions:
Directions:
Preheat oven to 300 F.

Stack the tortillas, wrap them in foil, and put them in the oven for 10 minutes.

In a medium saucepan, heat the beans until simmering (or cook them in the microwave until hot, about 3 minutes).

Meanwhile, in a medium skillet, heat the enchilada sauce until simmering. With a spoon, create a well in the sauce for each egg. Crack an egg and nestle it in the sauce; repeat. Cover the pan for 5 minutes for soft yolks or 7 minutes for firmer ones.

To serve, place 2 tortillas on each plate, then spread them with a generous layer of beans. With a spoon, gently place the eggs on top of the beans. Ladle more enchilada sauce over the top. Optional additional toppings: chopped scallions, salsa, sour cream, grated Cheddar, guacamole.
Preparation Time:
Preparation Time:
Total Time 15 minutes

 

 

 

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