Ingredients Jump to Instructions ↓

  1. Salsa puree

  2. 2-3 tbsp olive oil

  3. 1 onion, peeled and diced

  4. 2 green bell peppers, roasted, peeled and diced

  5. 1 red bell pepper, roasted, peeled and diced

  6. 2 yellow peppers, roasted, peeled and diced

  7. 4 ripe tomatoes, diced

  8. 2 limes, juiced

  9. Salt and pepper, to taste

  10. 1 tsp cumin

  11. 2-3 tbsp chilli powder

  12. 1 tsp ground red pepper

  13. 1 bunch fresh cilantro, chopped and half reserved for garnish …

  14. 1-2 tbsp butter

  15. 6 flour tortillas

  16. 1 can refried beans

  17. 1 can black beans

  18. 8 eggs

  19. 8-10 oz cooked flank steak , sliced thin

  20. 1 can sliced black olives, optional

  21. 1 cup sour cream

  22. 3-4 cups shredded taco or Mexican-style cheese

  23. 1/2 cup sliced jalapenos, optional

  24. 1/2 cup guacamole

  25. Instructions:

  26. 1. In a medium bowl, toss together olive oil and onions, peppers and tomatoes, lime juice and seasonings and half the cilantro. Puree a portion of the freshly tossed salsa and set aside.

  27. 2. In a large skillet, add butter. When melted, quickly cook each tortilla until soft. Wrap tortillas in paper towels and keep warm.

  28. 3. Heat refried beans in a microwave-safe bowl. Repeat the same with the black beans.

  29. 4. Huevos: poach eggs to your preference or traditionally over easy and set aside.

  30. 5. Reheat flank steak strips by giving a quick flip in skillet.

  31. 6. To assemble huevos, place a tortilla on a plate. Spread a thin layer of refried beans and black beans on the tortilla. If using meat, place thin pieces of flank steak on top of the black beans. Add a layer of the fresh salsa and carefully top with eggs. Garnish with olives, sour cream, guacamole, pureed salsa shredded cheese and jalapenos. Sprinkle with the reserved fresh cilantro and serve.

  32. Photo Credit: framboise

  33. Photo Credit: nooschi

  34. Photo Credit: kaszeta Tweet


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