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  • Olive Oil

  • 4 Corn Tortillas

  • Butter

  • 4 fresh eggs

  • 2 Tbsp fresh cilantro, chopped (optional)

Warm the salsa in a pan, do not boil.

Prepare the tortillas. Heat the oven to a warm 150°F, place serving plates in the oven to keep warm. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs.


Fry the eggs. Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.
To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle with cilantro if desired.


Serve either one or two eggs/tortillas per plate, depending on how much you want to eat. You can also add beans, black or pinto, just warm them up and serve next to the eggs.


Buen Provecho!

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