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4 Tablespoons olive oil, divided

6 6 to 6 1/2 inch tortillas

1 Can pinto beans, drained

2/3 Cup cilantro (w/o is still delicious)

6 Large eggs

3/4 Cup mexican cheese

1 Cup pico de gallo

Habanero Hot sauce

Preheat oven to 350 F. Brush six ten-ounce custard cups with 1 tbls oil. Heat tortillas in microwave covered with wet paper towel for twenty seconds, till pliable. Place tortillas in cups.

Mash: pinto beans, 1/3 cup cilantro, tablespoon oil in small bowl.

Spread bean mix into tortilla, cover bottom evenly.

Crack egg on top beans

Cover the egg completely with cheese.

Bake until egg yolks are firm to touch and white is set, about 25 min. (keep yolk runny)

Meanwhile, mix 1/3 cup pico de gallo, cilantro, Habanero Hot (According to taste tolerance) in

small bowl.

When eggs are done remove with large spoon, transfer to plate, add Habanero Hot Mix. Serve

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