There is nothing like a hearty weekend breakfast after a late night. After having two very late nights in a row prepping for and printing live at the Artists & Models Hallwalls fundraiser, I knew this was the perfect morning for hearty. This breakfast was more like a brunch since we slept in until almost 11am (which we never do), but I was craving a Mexican breakfast and that is what I made.
I would have preferred to have made my own ranchero sauce from scratch, but it just wasn’t happening this morning, so I went for the Sofrito sauce that I had in the pantry, I keep that on hand for Mexican rice and other things. You can also heat up any bottled or fresh salsa for the sauce, as well.
I made fresh corn tortillas yesterday morning and had some uncooked ones on hand and ready for this morning. I quick heated them up and kept them in the tortilla warmer while I prepped the beans, sauce and eggs.
4 corn tortillas
1/2 can of refried beans (I like Eden Organic’s Low Sodium Spicy Refried Pinto Beans)
1 cup of Sofrito, salso or ranchero sauce. (I used Goya’s Sofrito)
Heat up the corn tortillas in a skillet over medium heat, keep in a tortilla warmer until ready to serve. Heat the refried beans and your sauce in the microwave or in small saucepans on the stove top. Melt a small amount of butter the skillet you used to heat the tortillas, over medium/high heat, crack your eggs into the pan. Salt and pepper the eggs and cook for 3-4 minutes until the white is solid, cook the yolk to your desired doneness. We like a bit of a runny yolk. Plate two tortillas per plate, put a thin layer of beans on the tortillas, place the eggs on top, spoon sauce over and top with cilantro.