Nothing says Happy Valentine’s Day like a brunchy plate of spicy eggs! I found this recipe in All You as part of a tip on how to use up leftover canned chipotle chiles. I made it twice, because (surprise!) I forgot to take a picture of our plates before we devoured them.
1/2 medium white onion, finely chopped
1 14.5-oz. can diced tomatoes
1 tablespoon minced chipotle in adobo sauce
1/2 cup canned low-sodium refried beans
1 tablespoon unsalted butter
1/4 cup crumbled queso fresco or Cotija
2 tablespoons cilantro leaves
1 avocado, peeled, pitted and sliced
1. Place a baking sheet in oven; preheat to 250°F. Add 1/4 inch of oil to a skillet; turn to medium-high. Once oil shimmers, fry tortillas individually until golden, turning once. Transfer tortillas to pan in oven.
2. Pour off all but 1 Tbsp. oil from skillet. Reduce heat to medium; add onion. Sauté until softened, about 3 minutes. Add garlic; sauté 1 minute. Add tomatoes, chipotle and 1/2 tsp. salt and cook, stirring, for 5 minutes. Remove from heat; puree in a blender until smooth. Return to pan.
3. In a bowl, microwave beans until hot, about 1 1/2 minutes. Melt butter in a second skillet over medium heat. Add eggs; season with salt and pepper. Fry until whites are set, about 3 minutes. Spread beans on tortillas; top with eggs, sauce, cheese, cilantro and avocado.
Calories 350 Fat 22 g Sat fat 6 g Protein 12 g Carbohydrate 26 g
Fiber 8 g Cholesterol 231 mg Sodium 936 mg
I didn’t deep fry the tortillas. A) I have no patience for that. B) If I’m deep-frying anything, it’s going to be Chicken and Waffles or some other worthy dish. I threw my tortillas in the oven for a few minutes. You could probably also just toast them in your skillet before cooking the eggs. I’m not sure how much skipping the deep fry affects the overall calorie/fat count, but you know it will be lower than listed with the original recipe.
I also didn’t puree the tomato mixture. I love a chunky sauce, and leaving the mixture as is saved me even more time. The beans and the tomato mixture are mostly hidden under the egg in the photo. The first time we made these we actually picked them up and ate them like tacos. Of course, this was possible because Husband insisted on fully cooked yolks. When I made them for the photo-op, I left my yolks slightly soft, so it was fork eating all the way.
Verdict: Very good! I would make these again but probably just eyeball all the quantities instead of following the exact recipe. All the components were great but I don’t think that much precision was necessary. Coincidentally, there was another huevos recipe in a subsequent issue, so I’ll be trying that one soon.