Huevos Rancheros Tarts

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This crescent tart is seasoned with chipotle powder and oregano and served with black beans, fire-roasted tomato sauce, cilantro and queso fresco.MORE+LESS-

Make with

Pillsbury Crescents


can (8 oz) Pillsbury™ Refrigerated Crescent Dinner Rolls


teaspoon dried oregano leaves


teaspoon chipotle chili powder


teaspoon kosher (coarse) salt


can (14.5 oz) Muir Glen™ organic fire roasted tomatoes, undrained


tablespoons chopped fresh cilantro


can (15 oz) Progresso™ black beans, drained, rinsed


cup crumbled queso fresco cheese

Avocado slices, if desired

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  • 1

    Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Separate dough into 4 rectangles on cookie sheet. Firmly press perforations to seal. For each rectangle, roll edges toward center and form a 3 1/2-inch diameter round with a 1/2-inch rim. Press rim firmly to seal.

  • 2

    In small bowl, mix oregano leaves, 1/4 teaspoon of the chipotle chili powder and the salt. Sprinkle over dough rounds. Break 1 egg in center of each dough round. (Egg may run over slightly.)

  • 3

    Bake 16 to 18 minutes or until egg whites and yolks are firm, not runny.

  • 4

    Meanwhile, in blender, place tomatoes, onion, garlic, 2 tablespoons of the cilantro and remaining 1/4 teaspoon chipotle chili powder. Cover; blend until smooth. In 2-quart saucepan, heat tomato mixture over medium-high heat 4 to 5 minutes or until hot.

  • 5

    Remove and reserve 3/4 cup mixture from saucepan; cover to keep warm. Add beans to remaining mixture in saucepan. Cook over medium-high heat 5 minutes, stirring frequently, mashing beans slightly with back of wooden spoon until slightly thickened.

  • 6

    For each serving, place about 1/3 cup bean mixture on plate with egg tart. Serve with reserved sauce, cheese, avocado slices and remaining 2 tablespoons cilantro.

No nutrition information available for this recipe

More About This Recipe

  • Want your breakfast experience to go from mild to wild? Crack an egg on it. That’s the secret to this new take on the brunch favorite - huevos rancheros.We paired a sunny egg tart with the flavors of huevos rancheros to up the awesome points. The best part is that they only take a few ingredients, making this brunch dish easy like Sunday morning.Serve each egg tart with some beans and sauce. Top with fresh cilantro and queso fresco cheese. Add a few slices of avocado and dig in.

Huevos Rancheros

This dish is my American variation of a Mexican breakfast dish, huevos rancheros. Who doesn’t love breakfast for dinner, right? Instead of buying tortillas, I choose to make my own—you won’t believe how simple the process is. I don’t think I can ever go back to store-bought flour tortillas.

  • 20min Duration
  • 10min Cook Time
  • 10min Prep Time
  • 4 servings (plus extra tortillas for lunch tomorrow. and the next day) Servings Servings


  • 1 (16-ounce) can black beans, rinsed and drained
  • 2 small white onions, chopped
  • 1 red bell pepper, ribs and seeds removed, chopped
  • 2 jalapeños, seeds removed and chopped
  • 4 teaspoons ground cumin
  • 8 eggs, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup shredded Cheddar or pepper Jack cheese
  • 2 medium tomatoes, chopped
  • 1 almost ripe avocado, pitted, peeled, and chopped
  • Fresh cilantro, chopped
  • 1 teaspoon fresh lime juice
  • 4 tablespoons sour cream (optional)


In a sauté pan, over medium heat, warm black beans, onions, peppers, jalapeños, and cumin for approximately 5 minutes. Place one warm Homemade Flour Tortilla on each of four dinner plates. In a skillet, fry 2 eggs season with salt and pepper to taste, and top with cheese to melt. Transfer onto one of the tortillas. Repeat with remaining eggs. Top eggs with the black bean mixture. Pile on the tomatoes, avocadoes, cilantro, lime juice, and sour cream.

Goes with: Homemade Flour Tortillas. In a large bowl, combine 4 cups flour and 1 teaspoon salt. Stir in 1 ½ cups water and 4 tablespoons olive oil. Knead the dough until smooth. Divide into 16 portions. Using a rolling pin on a floured surface, roll each ball into a 7-inch circle. In a nonstick pan coated with cooking spray, cook each tortilla over medium heat for 1 minute on each side. Cover to keep warm.

Huevos Rancheros Tarts - Recipes

1 hour 15 minutes (30 minutes active)

To save time in the morning, make the salsa he day before and store it overnight in the refrigerator. For extra-spicy salsa, add some of the reserved jalapeño ribs and seeds to taste. If you like, serve this dish with refried beans.

3 jalapeño chiles, stemmed, halved, and seeded

1-1/2 pounds plum tomatoes, cored and halved

1/2 onion, cut into 1/2-inch wedges through root end

2 tablespoons vegetable oil

1 tablespoon tomato paste

Salt and freshly ground black pepper

1/8 teaspoon cayenne pepper

3 tablespoons minced fresh cilantro

1-2 tablespoons lime juice, plus lime wedges for serving

For the tortillas and eggs:

1 tablespoon vegetable oil

Salt and freshly ground black pepper

For the salsa: Adjust oven rack to middle position and heat oven to 375 degrees. Mince 1 jalapeño set aside. Toss remaining 2 jalapeños, tomatoes, onion, oil, tomato paste, garlic, 1 teaspoon salt, cumin, and cayenne together in bowl. Arrange vegetables cut side down on rimmed baking sheet. Roast until tomatoes are tender and skins begin to shrivel and brown, 35 to 45 minutes.

Let roasted vegetables cool on sheet for 10 minutes. Process onion, garlic, and jalapeños in food processor until almost completely broken down, about 10 seconds. Add tomatoes and process until salsa is slightly chunky, about 10 seconds. Stir in minced jalapeño and 2 tablespoons cilantro. Season with salt, pepper, and lime juice to taste. (Salsa can be refrigerated for up to 1 day.)

For the tortillas and eggs: Increase oven temperature to 450 degrees. Brush both sides of each tortilla lightly with oil, sprinkle with salt, and place on clean baking sheet. Bake until tops just begin to color, 5 to 7 minutes. Flip tortillas and continue to bake until golden, 2 to 3 minutes. Remove tortillas from oven and cover sheet with aluminum foil to keep tortillas warm.

Meanwhile, bring salsa to gentle simmer in 12-inch nonstick skillet over medium heat. Off heat, make 4 shallow indentations (about 2 inches wide) in salsa using back of spoon. Crack 1 egg into each indentation and season with salt and pepper. Cover and cook over medium-low heat until eggs are cooked through, 4 to 5 minutes for runny yolks or 6 to 7 minutes for set yolks.

Place tortillas on individual serving plates and gently top with cooked eggs. Spoon salsa around eggs to cover tortillas. Sprinkle with remaining 1 tablespoon cilantro. Serve with lime wedges.

Prep your ingredients ahead

The key to making this dish, is to prep all of your ingredients first, so that you essentially are left with the assembly. It comes together very quickly at the end and you’ll want to be prepped ahead of time. After all, no one wants to eat soggy, cold Huevos Rancheros… By prepping each layer beforehand, you’ll ensure that you are serving up a hot and crispy masterpiece!


The base consists of either flour or corn tortillas that are fried in a bit of oil. It only takes seconds on each side, before they start to bubble and puff up! Watch them very closely. I usually cook one at a time and have a plate lined with paper towel at the ready. Once they turn to lightly-browned, soft & pliable—yet crunchy little beauties, remove the tortillas from the skillet and keep them warm in the oven while preparing the others. If you wanted to lighten this up, you could also simply brush the tortillas with oil and bake them in the oven until they’re golden.

Refried Beans

Next up, is warming your refried beans. While I will sometimes go the extra mile by frying and mashing black beans with a bit of onion and garlic, I find using canned refried beans to be quick and tasty. If you’re short on time, this will save you a step and will still yield great results. For a special occasion however, the extra step of making your own beans is worth it, as the flavour and texture will be even better. Homemade is always best! Here is a great recipe for refried beans.

Fresh Pico de Gallo

Pico is otherwise known as salsa fresca (fresh salsa). Although both salsa and pico de gallo contain very similar ingredients, the latter is made of fresh and uncooked tomatoes, onion, cilantro and jalapeño and it is less ‘saucy’. A squeeze of lemon or lime can be added, if you like. Salsa can be cooked, roasted, or not. Compared to pico, when salsa is freshly made, it has more liquid. Pico works best in this dish, as it isn’t runny and won’t cause your tortillas to become soggy. It offers such a freshness and zest that will compliment the richness of the other ingredients in this dish.

Another cheat/time saver is using fresh store-bought pico de gallo. When you are prepping many layers, it can quickly become very labour intensive. But hey, if it’s a lazy weekend morning and you’re in the mood for a little chopping action, then by all means make a fresh pico! Fuel yourself with a latte, turn up the tunes, and maybe even indulge in some kitchen dancing… : ) Or, treat yourself to a whipped coffee. Here is a simple & delicious staple recipe for homemade pico de gallo.

The Fried Egg – Or Eggs Your Way

Finally—the crowning glory… perfectly cooked eggs with crispy bubbly edges. Just before you’re ready to assemble the dish, heat the oiled skillet once again for the eggs. Use a spoon to baste hot oil over the egg whites. For extra flavour, you can also add a little butter to the pan. Make sure to season with salt and lots of freshly ground pepper. Any style of egg will work perfectly here, so customize away!

  • 4 teaspoons Vegetable Oil
  • 1/4 cup chopped White Onion
  • 1/3 cup of Refried Pinto Beans
  • 1/3 cup of Pinto Beans, drained and rinsed
  • 2 Tostadas
  • 2 Medium Sized Corn Tortillas
  • 1/2 cup Red Chile Sauce
  • 4 Eggs
  • 1/4 cup Shredded Cheddar Cheese

Heat 2 teaspoons of vegetable oil in a small skillet over medium heat. Once the oil is hot, add the onion and saute until translucent. This will take about 5 minutes. Then add the refried beans and pinto beans. Stir to combine and heat until warm.

Warm the red chile sauce either in a saucepan or in the microwave.

To prepare the sunny side up eggs, heat the remaining vegetable oil in a skillet over high heat. I like to crack all of the eggs into a bowl and then pour them into the skillet, this way they all go in at the same time and cook for the same amount of time. Let the oil heat in the skillet over high heat for 30 seconds before you add the eggs.

As soon as you add the eggs, cover the skillet. After 1 minute, reduce the heat to the lowest setting. Let the eggs cook for another 3 minutes. At this point, the whites should be fully cooked and the yolks should be runny.

To assemble the huevos rancheros, place the tostadas on two plates and top with the bean and onion mixture. Quickly heat the soft corn tortillas over a gas burner for 10 seconds or in the microwave. Place the corn tortillas over the beans and onions. Top with the eggs then spoon the red chile sauce over. Sprinkle the cheddar cheese over. Serve immediately.

Huevos Rancheros

Fried eggs on warm corn tortillas, topped with cooked tomato salsa — it’s a classic dish, though I probably make it a little differently than they do at your neighborhood Tex-Mex restaurant. This recipe makes for an easy supper or a great Mexican breakfast.


  • 8 corn tortillas
  • 2 pounds fresh ripe tomatoes, peeled and coarsely chopped
  • 2 to 3 serrano or jalapeño chiles, seeded for a milder sauce, and chopped
  • 2 garlic cloves, peeled, halved, green shoots removed
  • ½ small onion, chopped
  • 2 tablespoons canola oil
  • Salt to taste
  • 4 to 8 eggs (to taste)
  • Chopped cilantro for garnish
Nutritional analysis per serving (4 servings)


  1. Wrap the tortillas in aluminum foil, and heat in a 350-degree oven while you prepare the salsa and fry the eggs.
  2. Place the tomatoes, chiles, garlic and onion in a blender and puree, retaining a bit of texture.
  3. Heat 1 tablespoon of the canola oil over high heat in a large, heavy nonstick skillet, until a drop of puree will sizzle when it hits the pan. Add the puree and cook, stirring, for four to ten minutes, until the sauce thickens, darkens and leaves a trough when you run a spoon down the middle of the pan. It should just begin to stick to the pan. Season to taste with salt, and remove from the heat. Keep warm while you heat the tortillas and fry the eggs.
  4. Warm four plates. Fry the eggs in a heavy skillet over medium-high heat. You won’t need much oil if you have another nonstick skillet. Use the remaining tablespoon of oil if necessary. Cook them sunny side up, until the whites are solid but the yolks still runny. Season with salt and pepper, and turn off the heat. Place two warm tortillas on each plate, overlapping if you are only serving one egg. Top with one or two fried eggs. Spoon the hot salsa over the whites of the eggs and the tortillas, leaving the yolks exposed if possible. Sprinkle with cilantro and serve.

Variation: Huevos Motuleños

In this Yucatan variation, black beans are added to the mix. Add to the recipe 2 cups simmered black beans. Heat the beans in a saucepan. Spoon the beans over the tortillas, then top with the eggs and salsa. Sprinkle a little queso fresco over the top.

Advance preparation: The cooked salsa will keep for a couple of days in the refrigerator. You may want to thin with a little water.

Huevos Rancheros

Runny eggs and spicy salsa served on a crispy corn tortilla — huevos rancheros are the best (and easiest!) way to start your mornings. Add a side of beans and a few slices of avocado for true breakfast perfection.

I’ve never really been much of a breakfast person. There, I said it.

Did you just gasp? Because that’s how most people seem to respond. But it’s the truth — I don’t really like eating first thing in the morning, and I don’t like breakfast foods.

On the rare occasion that I find myself going out to brunch, I bypass all the breakfast options and head straight to lunch. This is presumably because I will always choose savory over sweet. Most breakfast foods have a hint of sweetness in them — french toast, pancakes waffles.

I’m also not a huge fan of super eggy things, so omelets, frittatas, and even simple scrambled eggs don’t particularly excite me.

But one thing I do love? Mexican food! So it should come as no surprise that I adore huevos rancheros. The egg is balanced out by a crispy tortilla and spicy salsa.

Add in a side of slightly mashed seasoned black beans and a few slices of avocado? Breakfast heaven, people. Breakfast heaven.

Huevos rancheros usually involves a fried egg on top of a crispy tortilla, but I make mine over easy. Don’t get me wrong: I love a good sunny side up egg! But the first time I ordered huevos rancheros, the egg was over easy, so that’s how I started making them.

The egg yolk is still perfectly runny, but the slightly cooked top makes a perfectly flat bed for your spicy salsa. Go ahead — try it. You won’t regret the over easy version.

I like the tortilla soft in the middle — perfect to scoop up the runny egg yolk — but crispy on the edges. To keep the middle soft, I dip the tortillas in water before adding them to some hot oil. Cook until the edges are just crispy, then flip. Sprinkle on a little cheese (crumbled cojita is my favorite, but shredded cheddar will do in a pinch), crack the egg on top, and cook for a minute or two. Carefully flip the whole egg-tortilla combination and cook for 15-30 seconds, until the top of the egg just starts to solidify, but the middle is wonderfully runny.

Top with your favorite spicy (or not so spicy – I won’t judge) salsa, a side of garlicky black beans, and avocado. Now this is a breakfast I would happily eat every single day.

Huevos Rancheros Scrambled

Growing up, my dad built the family a chicken coupe, complete with four rows of tiny individual chicken rooms, and a fancy zig-zagging staircase, so that the chickens could get to their rooms and out the front door whenever they wanted. We didn't eat them, we mostly just collected their eggs and tried to avoid stepping on their poop. We had a rooster named Lucy who was super annoying and woke me up every morning at the crack of dawn, a few ducks, and two geese - who were also really annoying and used to chase me around the back yard trying to bite my ankles. Each summer my parents grew a large vegetable garden with tomatoes, peas, beans, etc., and my grandma would come visit at the end of the summer and pickle the beets, cucumbers and make jam. She would also make us hike into the bush looking for fancy pieces of wood to put in her garden, which I never really understood. My family were modern day hippies. We lived in the country, far away from modern conveniences. I didn't have a lot of friends. I did however have chickens, and they were the best friends a girl could ask for. Each morning, I would put on my red rubber boots - as a preventative measure, and I would go out to the coop and feed them Cheerios, because clearly chickens like Cheerios. I would gather eggs, and my dad would scramble them up, or he would make French toast.

Now for all of you runny egg lovers out there, you should probably just skip to the last paragraph because I'm about to go on a rant. I wouldn't call myself a true lover of eggs. If you scramble them up, so that the white and the yellow mix to be a nice uniform consistency, with cheese, or top those scrambled eggs with hot sauce and queso fresco, sure, I can get behind that. I will basically eat scrambled eggs every day. I also have no reservations about using them in baking, and heck, I've even come around to the idea of quiche. I wont however eat eggs that have been poached, hard/soft boiled, or sunny side up. I can't even look at a

without gagging, which made it really difficult during that period of time, possibly last winter, when it was all the rage, bright green asparagus, pizza, everything that I love, ruined with a big old egg on top. Instead of runny eggs, can we just start putting avocado on everything?

I usually shy away from huevos when I'm eating out, because they're often served with an egg, cooked in a particular way that I don't care for. If there's an option, I'll ask for scrambled, but most of the time I am assaulted with a dirty look, and then I have to remind myself that indeed there is no huevos rancheros god, and I am totally fine eating this dish the way that I like. Last month I went to a super fancy restaurant in Seattle, and ordered a ridiculously expensive dish, and then they put a tiny quail egg, sunny side up, on top. Just because the egg was tiny and cute, does not make it awesome.

I'm sharing with you my version of huevos rancheros, so all of the fried egg haters out there have something to look forward to. I like to make huevos using homemade tortillas, because I like any excuse to impress the people around me. Nothing says awesome like turning your kitchen into a small make-shift Mexican tortilla operation. I have learned over the years, if you want to impress your guests, make anything bread-like, tortillas, naan, rolls, English muffins. It works every time. Also, cheese, avocados, and hot sauce, people also seem to love these foods. Cilantro is a contentious topic though. From what I've gathered, people either think it tastes like soap and accept it, or despise it. Regardless, everyone loves a good huevos rancheros, and if you need to, leave off the cilantro.

The key to making a nice thin authentic Mexican salsa is canned tomatoes. Believe me, at first I shook my head in disbelief, but it really does work. Throwing some cilantro, onions, garlic, and canned tomatoes, along with some cumin if you like, into a food processor and whizzing, adding the tomato juice reserve to thin it out. It's a wonderful consistency, which tastes lovely poured over the huevos. Making your own refried beans is super simple. Again, beans, garlic, and salt into the processor with a bit of water, and then fry them in oil. This is probably one of my favorite breakfast dishes. Healthy, hearty, and delicious.


, I encourage you to make homemade corn tortillas. In my opinion, they really complete this dish. To make homemade corn tortillas, add 2/3 cup of water and a pinch of salt to 1 cup of corn masa flour. Knead until the dough comes together. Divide into 8 balls, and then press each flat in between plastic wrap in the press. Fry for 40 seconds on each side in a a cast iron frying pan. Keep them soft in a

until you are ready to serve. I like to provide a variety of hot sauces for the huevos, to add a little kick. Tapatío, Cholula, and Tabasco are my favorites. You can always make this recipe with a fried egg, rather than scrambled if you prefer.


1 - 28 oz can of whole tomatoes + juice

2 garlic cloves, peeled and diced

hot sauce, jalapeño, serrano, or chipotle peppers for spice

1 - 15 oz can of pinto beans, rinsed and drained

1 small shallot, peeled and diced

1 garlic clove, peeled and diced

garnishes - avocado, cilantro, limes, hot sauce

Drain the juice from the whole tomatoes, and set to the side. Add the tomatoes, 2 diced garlic cloves, 1/4 diced onion, the juice from 2 limes, 1/2 tsp of salt, and 1 tbsp chopped cilantro to a food processor. Begin to pulse the ingredients. Slowly add the reserved tomato juice, until you have a desired consistency. I prefer my salsa on the liquid side, therefore I add at least half of the juice. Remove from the processor, and store in a plastic tub until ready to use. Makes roughly 2 cups.

Add the rinsed pinto beans, one small diced shallot, and one diced garlic clove to a food processor. Turn on the processor and begin to puree the beans. Slowly drizzle in 1/3 cup of water until the beans are a thin consistency similar to apple sauce. You may need to add more or less water to achieve this. Even if the beans appear really thin, they will thicken up during frying. Add the oil to a frying pan, and heat on low. Add the beans, and fry for 10 minutes, or until they begin to thicken. Add salt to taste. Do not turn the heat up too high, or the beans will bubble and make a mess. Remove the pan from the heat and cover to keep warm.

Just before you are ready to plate the huevos, in a large frying pan, scramble the eggs with a tsp of butter. Warm the tortillas.

To assemble the huevos, smear a 1/4 cup of refried beans onto each warm tortilla. Top with scrambled eggs, drizzle the salsa on top, and then sprinkle with queso fresco. Serve with sliced avocado, chopped cilantro, and limes for squeezing. I also like to provide a variety of hot sauces for extra spice. The salsa and refried beans can be kept in the fridge for up to 5 days.


  1. Heat 1 tablespoon coconut oil in a skillet over medium heat.
  2. Sauté garlic, bell pepper, onion, and jalapeño for 3 minutes, or until the onion is translucent and the peppers have softened slightly.
  3. Add in diced tomatoes and sauté for 5 minutes set aside.
  4. Heat 1 teaspoon of coconut oil in a nonstick skillet over medium-low heat.
  5. Slow-cook two eggs for approximately 6 minutes, until the whites cook through.
  6. Plate the eggs topped with the salsa, and garnish with cilantro and avocado slices.

Huevos Rancheros | Rancher’s Eggs

Like many, I’ve long been enamoured with the simplicity and exceptional flavour of Mexican cuisine. A slew of Mexican restaurants have opened in Sydney in recent years and Sydneysiders flock to them in droves. While I can’t go past a taco, burrito or enchilada at the best of times, it’s the Huevos Rancheros that have a special place in my heart.

Huevos rancheros (Rancher’s Eggs) is a traditional breakfast dish served on Mexican ranches. It was intended to provide the filling energy required before the ranchers headed out for their daily work raising livestock.

I certainly have no livestock to muster in my small inner city villa in Sydney, but on the weekends I do love me some huevos rancheros. My version has corn tortillas (meaning it is gluten free) crisped in a pan, topped with two sunny side up eggs, a chilli tomato salsa, coriander, avocado and sour cream. While traditionally this dish is served with refried beans I’m just not a fan of them, so my huevos are served with a Mexican chorizo infused chilli tomato salsa. It can all be done in one pan, but the order its cooked is integral to having it all come out at the perfect time and I’ll walk you through that in the recipe.

I confess that sometimes I make this for lunch… ok, and dinner. It’s just one of those dishes that can be eaten any time of the day. Once you’ve tried it, I’m sure you too will be able to justify the cooking of it at all hours.

It is also the perfect dish to cook when you have people over for brunch. It is a little out of the ordinary from what people will expect, packs a flavour punch, and will fill them up for the day. If you do serve it for brunch, why not take a little extra time to make avocado flowers to serve it with. While I’m not usually one for food trends, I have fallen in love with the avocado rose (it is just so darn pretty). I used this tutorial here to learn how to make mine

Huevos Rancheros | Rancher’s Eggs


  • 350g fresh tomatoes, roughly chopped
  • 1/2 onion, roughly chopped
  • 1/2 bunch coriander, roughly torn
  • 1 garlic clove, quartered
  • 1 dried arbol chilli, roughly chopped
  • Juice of 1/2 lime
  • Salt and pepper, to taste
  • Spray oil
  • 150g Mexican Chorizo, casing removed
  • 4 corn totillas
  • 4 eggs
  • 1 avocado, halved
  • Sour cream, to serve


Combine fresh tomato, onion, coriander, garlic, chilli and lime juice in a blender and blend until smooth. Season with salt and pepper and set aside.

Heat a large non-stick frypan over medium heat, spray oil on the base of the pan and crumble the chorizo into the pan. Sauté until browned, then add the tomato mixture and turn the heat down to a low simmer. Simmer the chorizo and tomato mixture for 10 minutes then transfer the mixture to a bowl and set aside.

Wipe your frypan out with paper towel until clean, then bring it to a medium heat. Spray the base with olive oil then put add two corn tortillas to the pan and cook until lightly charred (about 1-2 minutes), spray the tops then flip and cook again for 1-2 minutes. Repeat with additional two tortillas then divide between two plates.

Spray the pan again with oil and then crack four eggs into the frypan. Cook for 2 minutes until the edges are bubbling, then pop a lid onto the frypan and leave the eggs for 1 minute, or until the eggs are cooked to your liking. Remove the eggs and place one on top of each tortilla. Spoon over the chorizo salsa and serve with 1/2 avocado per plate, a dollop of sour cream and some fresh coriander.

Watch the video: FUERA CHO0NES! UN JUEGO DE HUEVOS. VAMOS AL RÍO P2 (August 2022).