Ingredients
- 8 EGGS
- 3 6-8 INCH FLOUR TORTILLAS CUT INTO 2 BY 3 INCH STRIPS
- 2 TABLESPOONS VEGETABLE OIL
- 2 TEASPOONS OF HABANERO, JALAPENO OR CHILLI SAUCE OF YOUR CHOICE
- 1 CUP PREPARED TOMATO SAUCE WARMED
- 1 CUP PREPARED GREEN TOMATO SALSA AT ROOM TEMPERATURE
- 1 CAN ( 16 OZ OR APPROX 500 GRAMS) REFRIED BEANS BLACK OR PINTO AT ROOM TEMPERATURE
- 1 CUP SHREDDED MEXICAN CHEESE OR PEPPER JACK, MONTERAY JACK OR CHEDDAR OF YOUR CHOICE
- SPRIGS OF CORIANDER (OPTIONAL)
Instructions
- BRUSH THE BOTTOM OF A LARGE 10 INCH WIDE SKILLET. IF YOU PLAN TO USE AN OVEN THE SKILLET SHOULD BE OVEN PROOF. SPREAD THE TORTILLA STRIPS ACROSS THE BOTTOM TO FORM A BED FOR THE BEANS.
- SPREAD THE BEANS ALL OVER THE TORTILLA STRIPS TO FORM A SMOOTH AND EVEN SURFACE.
- USING A TABLESPOON MAKE 8 DEPRESSIONS IN THE BEANS ABOUT 1-2 INCHES APART. THESE ARE FOR THE EGG YOLKS TO SETTLE INTO.
- CRACK EACH EGG INTO A SMALL BOWL AND POUR INTO THE DEPRESSION SO THE YOLK FALLS INTO THE CENTER. THIS WILL PREVENT THE YOLK FROM SLIDING ABOUT.
- COVER WITH FOIL. MAKE LARGE HOLES IN THE FOIL TO ALLOW STEAM TO ESCAPE.
- PLACE IN A PREHEATED OVEN AT 350F IN THE BOTTOM RUNG AND BAKE UNTIL WHITES ARE SET AND YOLKS SLIGHTLY FIRM.
- IF USING A STOVE SET THE SKILLET WITH THE PERFORATED FOIL ON A VERY LOW FLAME AND COOK UNTIL EGG WHITES ARE SET AND YOLKS JUST SLIGHTLY JIGGLY.
- LOOSEN FOIL.
- SCATTER CHEESE OVER THE TOPS, COVER WITH FOIL AND LET SIT IN THE OVEN OR ON THE STOVE ABOUT 2-3 MINUTES.
- REMOVE FOIL GARNISH WITH HOT TOMATO SAUCE, GREEN SALSA, CHILLI SAUCE AND CORIANDER.
- SERVE WARM.
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