Mexican Style Eggs

By courtneyepowell

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

Details

Servings 2
Adapted from realsimple.com

Preparation

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).