Mexican Style Eggs

By bubsmoljo

Ingredients

• 4 6" corn tortillas
• 8 oz. black beans
• 10 oz. red enchilada sauce or 16oz. jar of red salsa
• 4 large eggs (1-2 per person)
• 4 oz. cheddar cheese
• 4 scallions white and light green parts thinly sliced
• 1/4 tsp. kosher salt
• 1/4 tsp. black pepper

Details

Servings 2

Preparation

Step 1

Heat oven to 250'. Wrap the tortillas in foil and place in the oven. In a saucepan, over medium-low heat, bring the enchilada sauce or salsa to a simmer. Break the eggs into the sauce. For runny yolks, leave the tops of the eggs uncovered; for firm yolks, spoon some of the sauce over the eggs. Cover, reduce heat, and simmer for 5-7 mins. Top each tortilla with some beans, 2 eggs, sauce, cheese and scallions, salt and pepper.