Huevos Mexicanos (spicy) Recipe
Two eggs with green tomatillo sauce on top. Rice, refried pinto beans and two flour tortillas.
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Ingredients
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Main Ingredients
Optional Garnishes
Method
Preparation of Ingredients
- 1
Prepare the Beans
Heat the refried pinto beans in a small saucepan over low heat until warmed through, stirring occasionally.
- 2
Cook the Rice
If not already prepared, cook the white rice according to package instructions or use leftover rice.
- 3
Make the Salsa
If using store-bought tomatillo salsa, measure out 1 cup. If making from scratch, roast tomatillos, onions, and jalapeños, blend, and season to taste.
Cooking the Eggs
- 4
Fry the Eggs
In a non-stick skillet, heat a small amount of oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes. Season with salt and pepper.
- 5
Serving
- 6
Assemble the Plate
On a large plate, place a serving of warm rice and a serving of refried beans. Place the two fried eggs topped with tomatillo sauce next to the beans.
- 7
Warm the Tortillas
In a separate skillet, warm the flour tortillas for about 30 seconds on each side until soft and pliable.
- 8
Garnish and Serve
Top the dish with chopped cilantro, a dollop of sour cream, and sliced jalapeños if desired. Serve the warm tortillas on the side.