Mom wasn’t Mexican, but she sure had Mexican cooking skills. Eggs are poached in salsa, served on corn tortillas, and topped with cheese, sour cream, and black olives in this delectable breakfast dish. Fresh avocado or guacamole would be a fantastic addition to this meal. It would be gluten-free if you used gluten-free tortillas, which are widely available. It is dairy-free if you don’t add the cheese and sour cream!
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 cup enchilada sauce
- 1 cup salsa
- ½ cup frozen corn
- 2 corn tortillas
- 4 eggs
- ½ cup grated Colby cheese
- ⅓ cup sour cream
- 2 tablespoons sliced black olives, or more to taste
Instructions
- Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.
- Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.
- Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.
- Feel free to use canned or homemade enchilada sauce. You can swap leftover corn on the cob, cut off the cob, in place of frozen. Monterey Jack cheese can be used instead of Colby.
- For yolks that are more set, poach the eggs for 5 to 10 minutes.
Nutrition Facts
| Calories | 531 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 371 mg |
| Dietary Fiber | 7 g |
| Protein | 26 g |
| Saturated Fat | 14 g |
| Sodium | 1561 mg |
| Sugars | 7 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
This was so delicious and easy to make. I don’t like black olives, so I added black beans and chopped cilantro for color. Medium heat salsa and enchilada sauce gave it just the right spice.
Delicious! Made as written and no changes needed.