Breakfast Sopes

Name: Breakfast Sopes
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

Yields1 Serving

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

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.

Heat remaining oil in a medium pan over medium heat. Fry eggs to your liking. Transfer to a plate. Keep warm.

Combine tomato, onion, serrano and salt in a small bowl to make pico de gallo.

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.

Ingredients