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Ingredients
- 1/4 cup corn or grapeseed oil for frying, or more as needed
- Four 5-inch corn tortillas
- 1/4 cup Refried Beans (page 438) or any soft, well-seasoned beans
- 4 eggs
- Salt and black pepper to taste
- 1/2 cup Salsa Roja (page 610) or any tomato-based salsa, preferably homemade
- 1/4 cup crumbled fresh Mexican cheese, like queso fresco, blanco, or ranchero (page 85)
Method
- Preheat the oven to 350F.
- Heat the oil in a small skillet over medium heat.
- When the oil is hot but not smoking, fry the tortillas one at a time until softened and heated through, about 3 seconds per side.
- Make sure they do not crisp.
- Drain on paper towels.
- Spread 1 tablespoon of the beans in the center of each tortilla and set aside.
- Meanwhile, use a little more oil to fry the eggs sunny side up (a nonstick skillet will make your life easier), sprinkling with salt and pepper as they cook.
- Place an egg in the center of each tortilla, then top with 2 tablespoons salsa and 1 tablespoon cheese.
- Carefully transfer the tortillas to a baking dish that fits them snugly.
- Bake until the cheese is melted, about 5 minutes, then serve immediately.
- Omit the tortillas and Refried Beans.
- Scramble the eggs in oil; as they are beginning to set in the pan, stir in the salsa and cheese.
- Season to taste with salt and pepper and serve.
