I’m a huge fan of incorporating Mexican food into breakfast, and there are so many ways you can do it. Have extra salsa? Leftover rice and beans? Leftover corn or other veggies you need to use? Cook an egg in it before work to treat yourself, or on the weekend when you need comfort food.
Ingredients (Note – for this recipe, ingredients can vary based on what you have or feel like using):
- 2 eggs
- 1 jar of salsa (or less if you don’t have a full one)
- Optional: broth or olive oil
- Leftover rice, beans, and or corn
- Optional: chopped tomato, bell pepper or jalapeno
- Optional garnishes: guacamole, avocado, cilantro, cheese
- Optional: tortilla chips for dipping
Estim. Prep & Cooking Time: 20 mins.
- Figure out what you want to incorporate: A whole can of salsa to make it juicy? Primarily beans, rice and/or corn? Jalapenos, tomato, cheese? Decide on a combo, and then mix it all together in a medium sized pan. If you have less ingredients to work with, a small pan works fine.
- If you don’t have a lot of salsa but want the mixture to be more liquidy, you can add a little olive oil or broth. Heat on medium-low while stirring occasionally until the mixture sizzles.
- Use a ladle to make 2 small indentations in the mixture for the eggs. Crack an egg into each indentation, and continue to heat on medium-low.
- If the top of the eggs take too long to cook, you can cover the pan with a lid. I usually do this sparingly so that they stay more runny on top.
- Stir occasionally, being careful not to break up the eggs.
- Once eggs are cooked to your preference, remove from heat and season. You can also sprinkle on some cilantro and/or cheese if you’d like.
- You can either eat your huevos straight from the pan, or serve on a plate over some tortillas. I’ve served them on refried beans-covered tortillas and scooped on some guac at the end. It all tastes great with tortilla chips, too!
- Photograph your work, tag me, and enjoy your creation.