Eggs “country style” in Spanish – served with chunky salsa on two warm tortillas, sprinkled with parsley.
2 x jars of Old El Paso Original Thick ‘n’ Chunky Mild Salsa
1 x pack of 8 Old El Paso Soft Corn Tortillas
1 x can Old El Paso Refried beans
4 x large eggs
A small handful of freshly chopped flat-leaf parsley
1. Gently heat the Old El Paso Original Thick ‘n’ Chunky Salsa in a shallow pan, with a lid. Make four holes in the Old El Paso Original Thick ‘n’ Chunky Mild Salsa, then break the eggs into a cup and slide each egg into each hole. Cover with a lid, cook over a low heat for 4-5 minutes until the eggs are just set.
2. Meanwhile chuck the beans in a small pan and heat gently, according to the instructions. Old El Paso Soft Corn Tortillas, according to instructions on the pack.
Carefully remove an egg and some of the Old El Paso Original Thick ‘n’ Chunky Mild Salsa and place on the top of two warmed Old El Paso Soft Corn Tortillas. Dish it up with some Old El Paso Refried Beans and garnish with flat leaf parsley.
If you prefer serve 2 eggs per person. Alternatively you can heat the Old El Paso Original Thick ‘n’ Chunky Mild Salsa separately and fry the eggs in a little oil.
