Directions
BAKE tortillas in a single layer on a large baking sheet in preheated 400°F oven for 7 to 10 minutes or until crispy.
HEAT half of the butter in large nonstick skillet set over medium-high heat until just melted. For Sunny-Side Up, Over-Easy or Over-Hard Eggs: BREAK 4 eggs and SLIP into skillet one at a time. Immediately REDUCE heat to low.
COOK eggs about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. SERVE as is or FLIP eggs carefully with spatula and COOK second side to desired doneness. SPRINKLE eggs lightly with salt and pepper. (Repeat method with remaining butter and 4 eggs, or prepare all 8 at once in two large nonstick skillets or on one large flat griddle.)
SPREAD warm refried beans evenly over tortillas. SPOON tomatillo salsa over half the tortillas and tomato salsa over remaining tortillas. TOP each tortilla with one fried egg. TRANSFER one of each salsa-topped tortilla to four plates and GARNISH with red onion and cilantro. SERVE immediately.
Ingredients
- 8 large EGGS
- 8 small corn tortillas, 6-inch diameter
- 4 tsp. butter, divided
- salt and pepper
- 2 cups prepared refried pinto beans, warmed
- 1/2 cup tomatillo or green salsa
- 1/2 cup tomato or red salsa
- 1/2 cup thinly sliced red onion
- 1/2 cup coarsely chopped fresh cilantro
Tips
Mix 1/4 cup sour cream with juice from one fresh lime and drizzle on top of eggs right before serving.
Garnish with chopped avocados and lime wedges.
Prepare recipe with refried black beans instead of pinto beans if desired.
This recipe is an excellent source of protein, vitamin A, folate and choline, and a good source of vitamin D.
Per serving: 1/4 of recipe
- Calories 367
- Total fat 15 g
- Saturated fat 6 g
- Polyunsaturated fat 2 g
- Monounsaturated fat 5 g
- Cholesterol 382 mg
- Sodium 969 mg
- Carbohydrates 36 g
- Fiber 9 g
- Sugar 5 g
- Protein 22 g
- Vitamin A 207 mcg
- Vitamin D 2 mcg
- Folate 118 mcg
- Choline 323 mg
- Calcium 111 mg
- Iron 4 mg
- Potassium 656 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.