Mexican-Style Eggs

1. 1

   Heat oven to 250u00b0 F. Wrap the tortillas in foil and place in oven.

2. 2

   In a saucepan, over medium-low heat, heat the beans.

3. 3

   In a large skillet, over medium heat, bring the enchilada sauce or salsa to a simmer. Break the eggs into skillet. For runny yolks, leave the tops of the eggs uncovered; for firm yolks, spoon some of the sauce over the top. Cover, reduce heat, and simmer for 5 to 7 minutes. Top each tortilla with some of the beans, eggs, sauce or salsa, Cheddar, scallions (if using), salt, and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.