Mexican Eggs

While on vacation we like to have a big breakfast, snack in the day & a great dinner. In Cabo, I love going to the Office for their amazing Mexican Eggs. This recipe from Real Simple is very similar. I would make this on a Sunday morning & eat on my patio, almost vacation like!

4 6-inch corn tortillas

1 16-ounce can of refried beans or one 15-ounce can pinto or black beans 1 10-ounce can of red enchilada sauce or one 16-ounce jar salsa

2 to 4 eggs (1 to 2 per person)

Heat oven to 250° F.

Wrap the tortillas in foil and place in oven.

In a saucepan, over medium-low heat, heat the beans.

In a large skillet, over medium heat, bring the enchilada sauce or salsa to a simmer.

Break the eggs into skillet.

For runny yolks, leave the tops of the eggs uncovered; for firm yolks, spoon some of the sauce over the top.

Cover, reduce heat, and simmer for 5 to 7 minutes.

Top each tortilla with some of the beans, eggs, sauce or salsa, Cheddar, scallions (if using), salt, and pepper.