Eggs A La Michoacan
Eggs A La Michoacan features eggs simmered in a flavorful enchilada sauce, served with warm tortillas, cheese, and sour cream—perfect for a hearty Mexican breakfast or brunch.
Ingredients
Instructions
- Saute chopped onion in a 12-inch Dutch oven with bacon grease until translucent.
- Add enchilada sauce, water, chopped chilies, oregano, and chili powder to the skillet.
- Bring the mixture to a boil.
- Carefully slip unbroken eggs into the sauce.
- Cover and cook for 15 minutes until eggs are done.
- Warm corn tortillas on a cast-iron griddle and spread margarine on each.
- Remove one egg at a time with a spatula and place on a prepared tortilla.
- Season eggs to taste, then top with sauce, cheese, and sour cream.
Nutrition & Diet Analysis (per serving)
897
kcal
45% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).