Mexican Fried Eggs Recipes

MEXICAN FRIED EGGS

Steps:

• Fry eggs in 1/2 teaspoon melted butter. Flip them over for a more dense yolk.
• Pour sauce over eggs and serve!

MEXICAN BURGERS WITH AVOCADO & FRIED EGGS

Steps:

• Put the first 10 ingredients (cumin through onion) in a food processor and puree. Add half of the ground beef, and pulse to combine everything well.
• Put the rest of the ground beef and one tablespoon of cilantro in a large bowl. Add the beef-spice mixture and stir to combine well. Form this mixture into four burger patties.
• Mix the remaining cilantro with mayo, hot sauce, and lime juice. Add salt & pepper if desired- I usually don't. Set aside.
• Heat oil in a skillet over medium-high heat. Cook patties, flipping once, for about 12-15 minutes, or until desired doneness.
• Just before the meat is done, melt butter in a separate pan, then crack the eggs into it and cook until whites are firm and yolks are runny, about 3-5 minutes.
• Spread the mayo on both inner sides of the buns, then place down avocado slices, meat, fried egg, and pico de gallo. Serve!

MEXICAN EGGS

Steps:

• In a 10-inch frying pan, cook bacon until crisp.
• Remove from pan with slotted spoon and drain.
• Add onion and garlic to bacon drippings in the pan.
• Cook until onion is soft.
• Stir in tomatoes, chilies, salt, and oregano.
• Bring to a boil, stirring constantly.
• Continue boiling until sauce thickens, about 15 minutes.
• Reduce heat to low.
• Crack eggs and slowly slip into sauce, one at a time.
• Sprinkle cheese and bacon over the top.
• Cover and simmer until eggs are set, about 5 to 7 minutes.
• Sprinkle with the cilantro.
• Serve with guacamole and warmed tortillas on the side of the plate, if desired.
• Note: The sauce can be prepared a day in advance.
• Reheat and slip the eggs in just before serving.

FRIED EGGS ON CORN TORTILLAS WITH TWO SALSAS (HUEVOS DIVORCIADOS)

Steps:

• Make salsas:
• Heat a comal (griddle) or a dry well-seasoned cast-iron skillet over moderate heat until a bead of water evaporates quickly, then roast tomatoes, tomatillos, jalapeños, and onion, turning with tongs, until charred on all sides, 10 to 15 minutes. Core roasted tomatoes. Discard stems from jalapeños and discard half of seeds from each chile.
• For red salsa: Coarsely purée tomatoes, 1 jalapeño, 1 garlic clove, and 1 teaspoon salt in a blender or food processor, then transfer to a bowl.
• For green salsa: Coarsely purée tomatillos, remaining jalapeño, remaining garlic clove, remaining teaspoon salt, cilantro, and 1/4 cup water (add more if needed for desired consistency), then transfer to a bowl.
• Cook eggs:
• Heat 2 tablespoons oil in a small nonstick skillet over moderately low heat until hot. Gently break 2 eggs into a cup, keeping yolks intact, then pour into skillet and cook, covered, 5 minutes, or to desired doneness. Season with salt and pepper.
• Fry tortillas while eggs cook. Make more eggs in same manner, adding oil as needed.
• Fry tortillas:
• While each serving of eggs is cooking, heat 2 tablespoons oil in another small nonstick skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet. Cook bottom tortilla 30 seconds on first side, then flip stack with tongs. While second tortilla cooks on bottom, turn top tortilla over with tongs, then flip stack again. Continue until both sides of both tortillas are cooked. Tortillas will soften and puff slightly, then deflate (do not let them become brown or crisp). Fry more tortillas in same manner, adding oil as needed.
• Put tortillas on plate, overlapping slightly, and top with eggs. Spoon a different salsa over each egg.