Ever since I made them baked in tomato sauce, I can't stop craving eggs. In the style of huevos rancheros, this recipe combines eggs with refried beans and corn tortillas.

Instead of baking them, the eggs are cooked in a spicy enchilada sauce. Topped with a dollop of sour cream and a sprinkling of sharp cheese, these Mexican-inspired eggs are one uncomplicated, but wildly gratifying meal.

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Mexican-Style Eggs

Mexican-Style Eggs


  1. 4 6-inch corn tortillas
  2. 1/2 16-ounce can refried (or black) beans
  3. 1 10-ounce can red enchilada sauce
  4. 2 to 4 eggs (1 to 2 per person)
  5. pinch of salt (or to taste)


  1. Preheat oven to 300º F.
  2. Stack the tortillas, wrap them in foil, and put them in the oven for 10 minutes.
  3. In a medium saucepan, heat the beans until simmering (or cook them in the microwave until hot, about 3 minutes).
  4. 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.
  5. 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.

Serves 2.

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