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huevos encobijados

Huevos Encobijados Recipe

Huevos Encobijados a dish that feels fancy but is actually very simple: eggs wrapped in warm tortillas and bathed in a homemade tomato-jalapeño salsa. It’s ready in less than 20 minutes, full of veggies, and absolutely satisfying.
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Prep Time 15 minutes
Course Breakfast
Cuisine Mexican

Ingredients
  

  • 1 egg
  • 2 corn tortillas
  • 1 tsp cooking oil
  • 1 jalapeño
  • 1 small garlic clove
  • 3 small roma tomatoes
  • 1 tbsp chopped onion
  • 1/2 cup water
  • 3 pinches of salt
  • 3 tbsp refried or mashed beans

Instructions
 

  • 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.
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