Huevos Encobijados Recipe

Español Who said Mexican breakfasts can’t be light and flavorful at the same time?
Today I’m sharing one of my favorite Mexican breakfast recipes — Huevos Encobijados, which literally means “covered eggs.” Huevos Encobijados are one of those recipes that remind me of my abuelita’s kitchen — full of love and comfort — but now they also fit into my daily routine without feeling like I’m missing out on anything.

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This is the kind of food that makes you feel good, nourished, and happy.

As part of my own journey to cook lighter versions of the food I grew up with, I’ve made a few changes to reduce excess oil while keeping all the flavor that makes Mexican food special.

As part of my own journey to cook lighter versions of the food I grew up with, I’ve made a few changes to reduce excess oil while keeping all the flavor that makes Mexican food special.

Ingredients

• 1 egg
• 2 corn tortillas
• 1 teaspoon cooking oil (I use avocado oil spray)
• 1 jalapeño
• 1 small garlic clove
• 3 small roma tomatoes
• 1 tablespoon chopped onion
• ½ cup water
• 3 pinches of salt
• 3 tablespoons refried or mashed beans

Optional toppings: avocado slices, light Mexican crema, or plain Greek yogurt

How to Make Huevos Encobijados

1. Lightly toast the tortillas

Warm a nonstick pan and add a tiny bit of oil or avocado spray. Toast both sides of the tortillas until they soften slightly and get some color. Traditionally, tortillas are fried in oil, but this lighter version gives the same taste with way less fat.

2. Make the tomato salsa

In a pot of boiling water, add 3 roma tomatoes, 1 jalapeño, 1 small garlic clove, 1 tablespoon of onion, and ½ cup of water.
Once everything is cooked, transfer to a blender. Add salt (or ¼ teaspoon chicken bouillon if you prefer) and blend until smooth.

3. Cook the salsa

In a small pot, heat 1 teaspoon of oil. Pour in the blended salsa and let it simmer for about 4 minutes until slightly thickened.

4. Cook the egg

In a nonstick pan, cook the egg “over easy” or sunny side up — whatever you prefer. The runny yolk adds richness to the dish.

5. Assemble the “encobijado”

• Spread the beans on one tortilla.
• Spoon a bit of salsa on the plate and place the tortilla with beans on top.
• Add the egg over the beans.
• Cover with the second tortilla (like a warm “blanket”).
• Pour more salsa on top to “cover” the egg and tortilla completely.
• Add avocado slices or a spoon of crema if you’d like.

6. Serve and enjoy

Serve right away while everything is warm and the salsa soaks slightly into the tortillas.

Tips & Variations

• Use whole-wheat tortillas if you want extra fiber.
• Instead of frying, use a light spray of oil — it makes a huge difference.
• Like it spicy? Add an extra jalapeño or a bit of serrano pepper.
• Use black beans or pinto beans depending on what you have at home.
• Swap crema for Greek yogurt for a creamy but lighter touch.

This version is lightened up — not by losing its soul, but by making it more balanced for everyday life.