Blanketed eggs

Blanketed eggs

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  • 250 gr tortilla masa that is not Maseca because it does not inflate well
  • 5 organic eggs
  • 3 tablespoons tomato chopped very fine
  • 2 tablespoons finely chopped red onion
  • Avocado, onion and tomato to serve
  • Sauce
  • 3 tomatoes
  • 2 tablespoons chipotle adobado
  • 1 piece of onion
  • 1 garlic clove
  • Salt and pepper to taste
  • Frying oil


    Blend the ingredients of the sauce and season with salt and pepper to taste
    In a pot heat a bit of oil and add the blended sauce. Fry until the sauce is dark
    While the sauce cooks, make the tortillas from 50 gr balls
    Put in the comal and cook on both sides
    The second side is the one that will inflate
    Once inflated, remove from the comal, and let cool a little
    Heat a pan with a lid so that it keeps the heat
    To fill with scrambled egg beat 3 eggs with half the onion, tomato and salt and pepper to taste
    Open the tortillas by making a cut at the top of the thin side of the tortilla or the skin that was inflated taking care not to make holes so that the egg does not ooze out
    Empty the beaten egg with onion and tomato and carefully put it in the covered pan
    For fried egg, open the tortilla, add the rest of the onion and tomato and pour the egg taking care to not break the yolk (I would advise to break the egg it in a mini bowl and empty it slowly)
    Place in the pan and cover
    Let it cook until it is firm enough to turn it over
    Turn to finish cooking the egg carefully
    On each plate pour a mirror of sauce
    Arrange each egg tortilla on the plate
    Garnish with avocado, tomato, and onion


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