by deensiebat
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deensiebat's Notes:
Expand2 cups salsa (I'm a fan of the Frontera guajillo salsa, but any cooked salsa will do) Ask a question about this ingredient
12 large eggs Ask a question about this ingredient
3-4 cups refried beans Ask a question about this ingredient
12 small corn or flour tortillas Ask a question about this ingredient
8 ounces cheddar cheese, grated Ask a question about this ingredient
3 avocados, diced with a squirt of lime (or, if you prefer, mashed into guacamole) Ask a question about this ingredient
1 bunch cilantro, washed and roughly chopped Ask a question about this ingredient
hot sauce, lime wedges, sour cream, etc. for serving Ask a question about this ingredient
Preheat the oven to 375 degrees Farenheit.
Ask a question about this stepPour the salsa into a casserole dish (I use one that's slightly smaller than the standard lasagna pan), and crack the eggs on top (I find that using a bit of force when you plop the eggs in will help them nestle into the salsa, instead of just resting on top). Bake in the oven until the whites are firm and the yolks are set to your taste, ~30 minutes.
Ask a question about this stepWhile the eggs are baking, heat up the beans - you can do this on a stovetop or microwave, but it's also easy to just place the beans in a covered dish and heat in the oven along with the eggs.
Ask a question about this stepWarm the tortillas, either in the microwave, steamer, or (my preferences) giving them each a few seconds per side over a gas flame. Wrap in a clean dish towel to keep warm.
Ask a question about this stepTo serve, place a slick of beans on a warmed tortilla, and scoop up an egg on top (along with some of the thickened salsa surrounding it). Top with cheese, avocado, cilantro, and condiments to your choosing.
Ask a question about this stepThese look good. If you heat the salsa prior to craking the eggs into it, that will help them retain shape better.
Oh, my!
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
My kind of breakfast for sure!