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Mexican Style Eggs


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Rate this recipe 4.3/5 (3 Votes)
Mexican Style Eggs 1 Picture


  • 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)
  • optional toppings: chopped scallions, salsa, sour cream, grated Cheddar, guacamole


Servings 2
Adapted from


Step 1

Heat oven to 300º F. Stack the tortillas, wrap them in foil, and put them in the oven for 10 minutes.

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

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.

Cover the pan and cook, 5 minutes for soft yolks, 7 minutes for firmer ones.

Place 2 tortillas on each plate. Spread them with a generous layer of beans.

With a spoon, gently place the eggs on top of the beans. Ladle on more enchilada sauce and add the toppings (if desired).

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