Mexican Style Eggs Recipe

Ingredients

4 6-inch corn tortillas

1/2 16-ounce can refried beans

1 10-ounce can red enchilada sauce

2 to 4 eggs )

squeeze of salt

discretionary fixings: cleaved scallions, salsa, harsh cream, ground Cheddar, guacamole

Directions

High temperature broiler to 300º F. Stack the tortillas, wrap them in foil, and place them in the broiler for 10 minutes.

In a medium pan, bring the beans to a stew. Then, in a skillet, bring the enchilada sauce to a stew. With a spoon, make a well for each one egg. Break an egg and settle it in the sauce; rehash.

Spread the skillet and cook, 5 minutes for delicate yolks, 7 minutes for firmer ones.

Place 2 tortillas on each one plate. Spread them with a liberal layer of beans.

With a spoon, tenderly spot the eggs on top of the beans. Scoop on more enchilada sauce and include the fixings.