OPEN-FACE ENCHILADAS WITH EGGS
Mexican enchiladas meet Middle Eastern shakshuka in this brunch for a crowd. It's all about the layers: fried tortillas, jalapeno-spiked salsa, black beans, and poached eggs. Serve it family-style, topped with radishes, scallions, and cilantro.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Number Of Ingredients 12
Steps:
- Heat broiler with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet. Broil, rotating sheet and flipping vegetables frequently, until blistered and slightly softened, 6 to 8 minutes. (If garlic is browning too quickly, remove it early.) Move oven rack to center and reduce oven temperature to 400 degrees.
- Discard garlic skins and jalapeno stems (for a mild salsa, remove seeds as well). In a food processor, pulse garlic and vegetables until coarsely pureed. Season with salt and pepper; pulse just to combine. Add cilantro; pulse to combine. Salsa can be stored in an airtight container in refrigerator up to 3 days.
- In a 12-inch oven-proof skillet, heat oil over medium-high. Once hot, add 2 tortillas and fry, turning once, until they begin to brown and crisp, about 10 seconds per side. Transfer to a paper towel-lined plate. Fry remaining tortillas in two more batches. Reduce heat to medium; add 2 1/2 cups salsa to skillet. (It will splatter slightly.) Cook until bright red and slightly reduced, about 1 minute. Add beans; cook 1 minute more. Transfer mixture to a heatproof bowl.
- Line bottom of skillet with tortillas; top with salsa-bean mixture. Make 6 wells in mixture with the back of a spoon. Crack 1 egg into each well. Transfer to oven; cook until whites are just set but yolks are still runny, 10 to 12 minutes. Sprinkle radishes, scallion, and cilantro over top; serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ken Czaja
ken-czaja@hotmail.comI love that these enchiladas can be made ahead of time. It makes them perfect for busy weeknights.
Shawan Al Shuvo
shawan@gmail.comThese enchiladas are the perfect comfort food. They're cheesy, gooey, and oh-so-satisfying.
Faizan Tariq
t.faizan@hotmail.comI've made these enchiladas several times and they're always a hit! They're so easy to make and they're always delicious.
Delilah Velez
delilah-velez@gmail.comThese enchiladas are a great way to use up leftover chicken or beef. I also like to add some chopped vegetables to the filling.
Ati Gujr
ati_gujr33@aol.comI'm not sure what I did wrong, but my enchiladas were really bland. I think I might have used the wrong kind of salsa verde.
Mufti nurul Amin
mufti_n39@hotmail.frI made these enchiladas for a brunch party and they were a big hit! Everyone loved them.
amro sbehat
a-sbehat@aol.comThese enchiladas were really easy to make and they tasted great! I would definitely recommend them.
Amir Afzal
afzal29@hotmail.co.ukI followed the recipe exactly, but my enchiladas turned out dry. I think I should have added more salsa verde.
Zain Naveed
naveed_zain@yahoo.comThese enchiladas were a bit too spicy for me, but my husband loved them. He said they were the best enchiladas he's ever had.
Orion Chee
orion-c97@yahoo.comI'm not a huge fan of eggs, but I really enjoyed these enchiladas. The salsa verde was the perfect complement to the eggs and cheese.
Maya Shrepa
s-m@gmail.comYummy!
MdJi bon
b-m@gmail.comThese enchiladas are so good! I love the combination of the eggs, cheese, and salsa verde. I will definitely be making these again soon.
Toka Shaban
s_t39@yahoo.comI've never made open-face enchiladas before, but these were surprisingly easy. I used store-bought salsa verde and it worked perfectly.
Mr Triple.r
m_t@yahoo.comThese enchiladas are a great way to use up leftover tortillas. I had some leftover chicken and black beans, so I added those to the filling. They turned out great!
Ishara Pushpakumara
pushpakumara_ishara64@gmail.comI made these enchiladas for breakfast this morning and they were perfect! They were easy to make and very filling. I especially liked the runny egg yolk.
Mostofa Hossen
h.mostofa4@gmail.comThese open-face enchiladas were a hit with my family! The eggs added a delicious richness and creaminess to the dish, and the salsa verde gave it a nice tangy flavor. I will definitely be making this again.