Dinner tonight: Mexican-Style Eggs

Tonight I had to make dinner in a hurry -- Mr. Fritz picked me up from work at 6 p.m. and spirited me home, where I quickly whipped up Real Simple's "Fake It, Don't Make It" version of Mexican-Style Eggs before I had to leave again to make it to a 7 p.m. class at the community center. I think I walked into the kitchen at 6:07 and we finished eating at 6:39, giving me just enough time to clean up the dishes before heading out the door again. Given the speed with which it all unfolded, I must say this was a really tasty (if unusual for us) meal. I also appreciated that it was only 7 ingredients: 6" corn tortillas, refried beans, enchilada sauce, eggs, shredded cheddar and chopped scallions.


To prepare, you wrap the tortillas in foil and put them in a 250 degree oven to warm. Then you put the beans in a small sauce pan to heat up. The enchilada sauce simmers in a saute pan on the stove and when it's nice and hot, you break the eggs into it, spoon a little sauce over each one, then cover and simmer for 5-7 minutes. When the eggs are done cooking, it's assembly time: put a couple of tortillas on each plate and cover with a layer of beans, a layer of eggs/sauce, a layer of cheddar and some scallions. That's it. I am not usually a fan of fried eggs (I prefer scrambled) but in this case the egg was sort of obscured by the sauce, so I didn't mind them. I think I'll make this again, although possibly for brunch rather than dinner.