Servings: 1 / Ready in: 10 min
Ingredients
- 2 eggs
- 2 Corn tortillas
- 4 tbsp cooking oil, divided
- 3 tbsp Mölli Morelos Cooking Sauce
- 3 tbsp Mölli Mexico City Cooking Sauce
- Salt to taste
Directions
- 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. Meanwhile, place the Morelos and Mexico City Cooking Sauces in two separate cups and reheat on the microwave for 30 seconds.
- While each serving of eggs is cooking, heat 2 tablespoons oil in another 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).
- Put tortillas on plate, overlapping slightly, and top with eggs. Spoon a different sauce over each egg. Serve with a side of refried beans. Provecho!
