This recipe got my attention when reading Diana Kennedy's "My México" and adapted it so it would make sense to me. The end result was a very tasty breakfast that made me forget about lunch... but not for dinner. It just happen that today I had some freshly made beans -this week are pinto- and I had some fresh cilantro in the fridge. That did it: today was the day of Huevos Encobijados.
Cooking Time: 30 Minutes Makes 1 serving
2 Corn Tortillas (10 cm) -not flour!-
4 Tbsp Canola Oil
1/3 Cup Refried Beans
1/4 Cup Chopped Cilantro
1/3 Cup Tomato Sauce, warmed*
4 Tbsp Grated Oaxaca, Chihuahua or Mozzarella cheese, grated.
1 Tbsp Finely chopped onion
* If you like your tomato sauce hot and spicy you can add 1 or two chopped jalapeño peppers and mix so it incorporates with the sauce.
1. In a medium frying pan heat the oil on medium-high temperature
2. Fry the two tortillas (both sides each) so they get a bit golden but not too crisp, once ready dry them in a paper towel to get rid of the excess oil. Put in a warm plate one of the tortillas, the other one reserve.
3. With the refried beans form a “wall” in the tortilla’s perimeter, about 1/2” high. Reserve.
4. Fry the egg and place the egg inside on the tortilla that is on the plate -surrounded by the refried beans- and cover with the chopped cilantro.
5. Cover the tortilla/egg with the other fried tortilla.
6. Pour the warm tomato sauce on the top tortilla. The beans are going to work as a “wall” so the sauce won’t spread in the plate.
7. Sprinkle the chopped onion and the grated cheese and put under the broiler until the cheese melts.