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Eggs Tortas
🇲🇽 Mexican

Eggs Tortas

🇲🇽 Mexican

Everything good rolled into one: juicy eggs, crisp vegetables and creamy sauce in a soft wrap. About 28 minutes from fridge to table.

Prep 18 min Cook 10 min Serves 2 Easy

Ingredients

  • Yogurt4 tbsp
  • Saltto taste
  • Tomato2, sliced
  • Garlic2 cloves, minced
  • Vegetable Oil1 tbsp
  • Eggs6
  • Avocado2
  • Flatbread or Tortillas4
  • Lettuce1/2, shredded
  • Refried Beans200 g
  • Bolillo Rolls4

Optional extras

  • Fresh Cilantrohandful, to finish

Instructions

  1. 1

    Season the eggs with the garlic, salt and half the spices, then cook in the Vegetable Oil until browned and juicy.

  2. 2

    Warm the flatbreads in a dry pan until soft and pliable, about 30 seconds a side.

  3. 3

    Stir the yogurt with a pinch of salt and a squeeze of lime for a quick sauce.

  4. 4

    Pile the eggs onto each bread with lettuce, tomato and the yogurt sauce.

  5. 5

    Roll tightly, wrap the bottom half in paper, and eat while the filling is still warm.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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