Eggs A La Michoacan Recipe

Name: Eggs A La Michoacan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, chopped; 1 Tbsp. bacon grease; 1/2 c. enchilada sauce; 1/2 c. water; 1 (4 oz.) can chopped chilies; 1/2 tsp. oregano; 1/2 tsp. chili powder; 6 eggs; margarine; 6 corn tortillas; salt and pepper to taste; 1 c. Cheddar cheese; 1 c. sour cream

Servings: persons

1 onion, chopped
1 Tbsp. bacon grease
1/2 c. enchilada sauce
1/2 c. water
1 (4 oz.) can chopped chilies
1/2 tsp. oregano
1/2 tsp. chili powder
6 eggs
margarine
6 corn tortillas
salt and pepper to taste
1 c. Cheddar cheese
1 c. sour cream

1
Saute onion in 12-inch Dutch oven in bacon grease.
2
Add enchilada
3
sauce,
4
water,
5
chilies,
6
oregano and chili powder. Bring
7
to
8
a
9
boil.
10
Slip unbroken eggs into sauce.
11
Cover and cook
12
for
13
15 minutes.
14
Spread margarine on tortilla warmed on cast-iron
15
griddle.
16
Remove one egg at a time with spatula and place
17
on tortilla.
18
Season to taste, top with sauce, top with cheese and sour cream.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 onion, chopped, 1 Tbsp. bacon grease, 1/2 c. enchilada sauce, 1/2 c. water, and more.

Yes, Eggs A La Michoacan falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggs A La Michoacan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions