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The traditional recipe serves two fried eggs one topped with red tomato salsa and one topped with green salsa with the ever present scoop of Mexican rice and refried beans.
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In this version we poach the eggs (keeping it healthier) but feel free to fry the eggs to your preference instead.
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With leftover rice and store-bought salsas and refried beans it is very quick and easy to prepare.
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The recipe is also very easy to double up to serve as many as desired.
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Bring an inch or two of water to a gentle simmer to poach the eggs.
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Add one tablespoon of vinegar into poaching liquid that is barely simmering.
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Poach the eggs to your desired level of doneness.
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Alternatively, fry the eggs to your preference.
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Microwave or heat the rice and refried beans (separately).
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On the serving plate divide the shredded lettuce into two beds to place the eggs on.
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Place one egg on each of the lettuce beds.
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Top one of the eggs with the red tomato based salsa.
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Top the other egg with the green salsa verdes.
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Place the refried beans on one side of the two eggs.
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Garnish with the green onions and cilantro.
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Place the Mexican rice on the other side of the two eggs.
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Add a dollop of sour cream (if desired).
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Garnish with cilantro and a wedge of lime.
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See photos for a guide (if needed).
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This recipe is very easy to vary to your tastes.
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The only place I've actually seen (and frequently ordered) this dish is in Tlaqupaque, Mexico outside Guadalajara in Jalisco province, Mexico.
