Huevotada Recipe – Eats Now

Name: Huevotada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 corn tortillas; olive oil (for frying); 4 eggs; salt & freshly ground black pepper; 1 cup shredded monterey jack cheese; 1 firm but ripe california avocado, peeled, pitted and diced; 1 diced roma tomato; 1 cup salsa or 1 cup pico de gallo; ¼ cup sour cream; ¼ cup chopped fresh cilantro

Servings: persons

4 corn tortillas
olive oil (for frying)
4 eggs
salt & freshly ground black pepper
1 cup shredded monterey jack cheese
1 firm but ripe california avocado, peeled, pitted and diced
1 diced roma tomato
1 cup salsa or 1 cup pico de gallo
¼ cup sour cream
¼ cup chopped fresh cilantro

1
Heat a small amount of oil in a small skillet over medium heat.
2
Cook tortillas one at a time for a few minutes on each side or until crisp and lightly browned.
3
Remove from skillet and drain on paper towels; keep warm in oven while cooking remaining tortillas.
4
Fry eggs in a small amount of oil until theyre cooked to your liking; season to taste with salt and pepper.
5
Place an egg on each tortilla and sprinkle with cheese.
6
Top with avocado, tomato, salsa, sour cream and cilantro.
7
Serve with refried beans, if desired.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 4 corn tortillas, olive oil (for frying), 4 eggs, salt & freshly ground black pepper, and more.

Yes, Huevotada falls under the Snacks & Appetizers 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.

Huevotada

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