HUEVOS ENCOBIJADOS | MEXICAN BREAKFAST YOU HAVE TO TRY!!!!

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based option, while chickpeas are budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy, while processed cheese is often less expensive.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper offers sweetness and crunch, while banana peppers are usually cheaper.

tomato sauce

🥗Healthier: homemade salsa

💰Cheaper: canned tomatoes

Homemade salsa can be fresher, while canned tomatoes are cost-effective.

Mix 1 cup of maseca with 3/4 cup of warm water and knead for 5 minutes to make masa for tortillas.

Cover the masa with plastic wrap and set aside.

Roast 6 roma tomatoes, 2 chile serranos, and 2 garlic cloves.

Toast 2 chile de arbol in the same heat.

Transfer roasted ingredients to a blender, add 1/4 small white onion, 1/2 teaspoon oregano, 1/2 teaspoon black pepper, 2 teaspoons chicken bouillon, salt, and 1 cup of water; blend until smooth.

Heat a large frying pan on medium-high heat and add oil.

Pour in the salsa and bring to a simmer, adjusting salt as needed.

Prepare a comal on medium heat to cook tortillas.

Form small balls of masa, flatten between plastic bags, and cook on the comal for 45 seconds on each side.

Create a slit in each tortilla to make a pocket for the egg.

Crack an egg into each tortilla pocket and place in the salsa.

Cover with queso oaxaca and cook for 5-7 minutes until eggs are done.

Serve with avocado, cilantro, and onion.

Cooking Techniques

Equipment Needed

Spice Level: