This is a delicious vegetarian brunch dish where eggs are poached in salsa, served on corn tortillas, and topped with cheese, sour cream, and black olives.
Preparation Time
5 mins
Cooking Time
15 mins
Total Time
20 mins
Calories
531 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
4 eggs
1 cup salsa
1 cup enchilada sauce
2 corn tortillas
2 tablespoons sliced black olives, or more to taste
