By Manzanillo Sun Writer on the December 2019 Edition
✓ 8 large EGGS
✓ 8 small corn tortillas, 6-inch diameter
✓ 4 tsp. butter, divided
✓ salt and pepper
✓ 2 cups prepared refried pinto beans, warmed
✓ 1/2 cup tomatillo or green salsa
✓ 1/2 cup tomato or red salsa
✓ 1/2 cup thinly sliced red onion
✓ 1/2 cup coarsely chopped fresh cilantro
BAKE tortillas in a single layer on a large baking sheet in pre-heated 400°F oven for 7 to 10 minutes or until crispy.
HEAT half of the butter in large non-stick skillet set over medi-um-high heat until just melted. For sunny-side up, over-easy or over-hard eggs: BREAK 4 eggs and SLIP into skillet one at a time. Immediately REDUCE heat to low.
COOK eggs for about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. SERVE as is or FLIP eggs carefully with a spatula and COOK the second side to desired doneness.
SPRINKLE eggs lightly with salt and pepper. (Repeat method with remaining butter and 4 eggs, or prepare all 8 at once in two large non-stick skillets or on one large flat griddle.)
SPREAD warm refried beans evenly over tortillas.
SPOON tomatillo salsa over half the tortillas and tomato salsa over remaining tortillas.
TOP each tortilla with one fried egg.
TRANSFER one of each salsa-topped tortilla to four plates and
GARNISH with red onion and cilantro.
✓ Mix 1/4 cup sour cream with juice from one fresh lime and drizzle on top of eggs right before serving.
✓ Garnish with chopped avocados and lime wedges.
✓ Prepare recipe with refried black beans instead of pinto beans if desired.
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Manzanillo Sun’s eMagazine written by local authors about living in Manzanillo and Mexico, since 2009