corn tortilla egg nests

tortillaMexican cremaCotija

Corn Tortilla Egg Nests

Corn Tortilla Egg Nests

Huevos Tapados al Comal

Recipe Yield

8 servings

Cooking time

20 minutes

Rate this recipe

4.67 from 6 votes


  • 8 homemade corn tortillas fresh from the comal right when they puff
  • 8 eggs
  • Kosher salt to taste
  • Freshly ground black pepper to taste


To Prepare

  • Follow the process for making the homemade tortillas in the recipe linked in the ingredients. You’ll want to make the nests as you are cooking the tortillas. One by one crack an egg in a ¼ measuring cup that is easy to pour from and sprinkle with salt and black pepper to taste. Once the tortilla puffs, make a slit with a sharp knife, such as a paring knife to open the tortilla pocket, make an opening of about 1 to 2 inches. You may use a soup spoon to open the pocket more fully.
  • Pour the cracked egg in the pocket and place back on the comal or pan. Let it cook for a couple minutes. If desired, flip the egg filled tortilla to the other side to cook a couple minutes on the other side, or until desired doneness. You can cook the egg in the tortilla without flipping as well. Repeat with the remaining tortillas and eggs.
  • Place on a plate, cover with the chile de árbol salsa verde and garnish with crumbled queso fresco or Cotija, Mexican crema, and slices of ripe avocado.


16comments inCorn Tortilla Egg Nests

  1. Loretta morris

    Jul 13

    Thank you as always a humble fan

    1. Pati Jinich

      Jul 28

      Thanks to you for following Loretta, un abrazo!

  2. Lucy

    Mar 02

    Everything Pati makes is succulent

    1. Pati Jinich

      Mar 04

      And you are very sweet, thanks Lucy 😉

  3. Karen

    Feb 17

    I like that these are not deep fried like arepas. I added a little cheese inside and out! Very good! Is this something that can be made ahead and frozen?

    1. Pati Jinich

      Feb 18

      Glad you liked them Karen, I think these ones are better fresh not frozen 😉

  4. Tom

    Jan 23

    Ok, I confess that now I am looking for the instructions for placing these “riding” on top of the Red Rice … !

    I cannot remember (from watching the video Episode a little while ago) if there were any more toppings, and I can’t remember what is the name when the Tortilla-Eggs are “riding” on the rice.

    1. Pati Jinich

      Feb 08

      You have the right name Tom as riding translates to montado (as in riding a horse) in Spanish and the name I gave this is “Huevo Montado en Arroz” meaning an egg riding the rice 🙂 For toppings I added this green salsa
      ( ), a bit of Mexican Crema, queso fresco and avocado slices. Enjoy!

  5. Blanca E Borrego

    Nov 22

    Delicious i wish i could eat one right about now, i will be making some.

    1. Pati Jinich

      Dec 28

      Thanks Blanca, enjoy!

  6. Anthony Ford

    Oct 01

    what an amazing way to prepare tortilla & egg – so tasty! we’ll be having these more often for sure

    1. Pati Jinich

      Oct 05

      Glad you liked these eggs Anthony, yay!

  7. Beth Amendola

    Sep 17

    Hi Pati,
    Last week I finally made your flour tortillas and we tasted cortina cheese for the first time and loved it so I will definitely be making this! I printed this plus the recipes for the corn tortillas and salsa.
    Thank you for all you do.
    Xo from a great fan 😀

    1. Pati Jinich

      Oct 03

      Thanks so much Beth, so glad you are trying the recipes and having fun 🙂

  8. elvira ashmun

    Sep 17

    You a the best Mexican 👨‍🍳

    1. Pati Jinich

      Oct 03

      Aw, thanks Elvira!

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