Breakfast Burritos with Eggs El Diablo
Perfectly cooked eggs in a spicy sauce with sausage or chorizo make these Breakfast Burritos a delicious meal for breakfast or dinner. Rice and whole beans round out the filling for Burritos El Diablo!
Ingredients
- 6 Roma or plum tomatoes halved
- 1 medium yellow onion halved
- 3 jalapeños stemmed and seeded, halved
- 4 tablespoons vegetable oil divided
- Salt and freshly ground pepper to taste
- 4 cloves garlic minced
- 1 ⁄2 teaspoon dried Mexican oregano
- 1 ⁄2 teaspoon red pepper akes optional
- 4 to 6 large eggs
- 1 15-ounce can cannellini or whole pinto beans, drained and warmed 2 tablespoons butter
- 4 to 6 12-inch our tortillas, warmed
- 3 cups cooked white rice
- 4 ounces queso fresco crumbled
- 3 tablespoons minced fresh cilantro
Instructions
- Preheat oven to broil.
- Toss tomatoes, onion, and jalapeños with 2 table- spoons vegetable oil in a large bowl. Spread on a baking sheet, cut sides down, and season with salt and pepper. Broil until skins begin to turn dark brown, 6–8 minutes. Remove charred skins and pulse in a food processor to make a chunky sauce.
- Heat remaining oil in a large skillet over medium- high heat. Add oregano, red pepper akes, and garlic and then cook until fragrant. Add sauce to skillet and bring to a boil. Reduce heat to medium low and crack eggs into sauce, one at a time. Cook until eggs are desired doneness and season with salt and pepper.
- Mash beans with a potato masher or fork, until chunky, then stir in butter until melted.
- Assemble burritos by spooning beans on tortillas. Add 1 egg and sauce. Sprinkle with queso fresco and cilantro. Roll burritos as desired.