Wednesday, November 11, 2009

A Late Night Breakfast--Huevos Tirados

This was a super way to make a quick dinner when I got off working a night shift tonight and a great way to use up left over pinto beans and pico de gallo.

  • About half a cup to 3/4 cup of cooked pinto beans in their liquid
  • About 1/2 a cup of pico de gallo
  • 6 eggs
  • Salt and pepper to taste
  • Tortillas to serve on the side
  • In a small pan heat the pinto beans in their juice.
  • Whisk together the eggs, pico, and salt and pepper in a bowl.
  • Brush a large frying pan with a little oil and pour the eggs in and light scramble.
  • When the eggs are still a little wet add the beans and cook to desired consistency.
  • Serve with tortillas on the side.

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