Breakfast Sopes
2 cups plus 2 tablespoons vegetable oil, divided
4 El Comal Sopes
2 Eggs
1 cup warm refried pinto or black beans
¼ cup roma tomato, chopped
2 tbsp white onion, chopped
1 serrano chile, sliced
¼ tsp salt
⅓ cup crumbled queso fresco, divided
cilantro sprigs for garnish
black pepper
1
Heat 2 cups oil in a large saucepan over medium heat. Fry sopes to a crunchy toast and golden color. About 1 minute on each side. Transfer to a paper-towel-lined plate to absorb excess oil.
2
Heat remaining oil in a medium pan over medium heat. Fry eggs to your liking. Transfer to a plate. Keep warm.
3
Combine tomato, onion, serrano and salt in a small bowl to make pico de gallo.
4
Spread ¼ cup warm beans on each sope. Top each with a fried egg, avocado slices, pico de gallo, queso fresco, black pepper, and a cilantro sprig. Serve.
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Ingredients
2 cups plus 2 tablespoons vegetable oil, divided
4 El Comal Sopes
2 Eggs
1 cup warm refried pinto or black beans
¼ cup roma tomato, chopped
2 tbsp white onion, chopped
1 serrano chile, sliced
¼ tsp salt
⅓ cup crumbled queso fresco, divided
cilantro sprigs for garnish
black pepper