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.
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komugisha price
[email protected]This recipe is amazing! I've made it several times and it's always a hit.
Gutu Gurung
[email protected]I'm allergic to eggs, so I'll have to find a different recipe.
Leigh Gallant
[email protected]This recipe seems a bit too complicated for me. I think I'll pass.
Deloris Smiths
[email protected]I'm not sure about the combination of eggs and enchiladas, but I'm willing to give it a try.
Imanee Tub
[email protected]I can't wait to try this recipe! It looks so delicious.
Nwafor praise
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftovers.
Evie Mika
[email protected]These enchiladas are so flavorful and satisfying. I will definitely be making them again!
Abi Dancer
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that I can use up leftover tortillas and salsa.
Alma Gaitan
[email protected]I made these enchiladas for brunch and they were delicious! The eggs were cooked perfectly and the salsa verde added a nice tang.
Khushpu Lama
[email protected]These open-face enchiladas with eggs were a hit with my family! The combination of flavors and textures was perfect, and the eggs added a nice richness to the dish.