On scorching summer days, this ceviche is very cooling! You can have it as an appetizer or as a snack with your summertime barbecue!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 large Roma tomato
- 1 green serrano chile
- 1 clove garlic
- salt and ground black pepper to taste
- 4 tablespoons vegetable oil
- 2 corn tortillas
- 2 eggs
- 4 tablespoons refried beans
Instructions
- Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.
- Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.
- Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes.
- Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.
Nutrition Facts
| Calories | 418 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 189 mg |
| Dietary Fiber | 5 g |
| Protein | 10 g |
| Saturated Fat | 6 g |
| Sodium | 259 mg |
| Sugars | 3 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome and it was simple to make. The wife loved it as well! I used Pace picante instead of making my own. Once my garden gets rolling again, I’ll have the fresh romas and peppers, then I’ll make the salsa. I also added some chopped onions and shredded cheddar cheese. Will make again very soon.