- Ingredients
- 2 Tablespoon Cooking Oil
- 1 Chopped Medium Onion
- 2 lbs. Chorizo
- 1 Cup Pinto Beans
- 1 Cup Water
- 8 Torillas
- 8 Eggs
- 4 Tablespoons Chopped Cilantro
- Salsa (Rojo or Verde)
- Recipe
- Heat a pan on medium high heat with oil. Place tortillas onto pan, cooking each side for 1-2 minutes each. Remove tortillas and set aside tortillas to cool down.
- Using the same pan, cook the eggs at medium high heat for 3-4 minutes for runny yolks. You make cook eggs for longer for firmer eggs. Place Eggs onto tortillas, one egg for each tortilla.
- Cook Chorizo in the same pan for 5-6 minutes on medium high heat. Place cooked chorizo onto the eggs.
- In another pot, boil pinto beans in water until soft. Serve on the side of the Eggs.
- Top the eggs and chorizo with salsa of your choice and cilantro.
- Enjoy!
