Corn Tortilla Egg Nests
Rate this recipe
- 8 homemade corn tortillas fresh from the comal right when they puff
- 8 eggs
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 batch Chile de Árbol Salsa Verde
- Crumbled queso fresco or Cotija cheese
- Mexican crema
- Ripe avocado slices
- 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
Thank you as always a humble fan
Thanks to you for following Loretta, un abrazo!
Everything Pati makes is succulent
And you are very sweet, thanks Lucy 😉
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?
Glad you liked them Karen, I think these ones are better fresh not frozen 😉
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.
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
( https://patijinich.com/chile-de-arbol-salsa-verde/ ), a bit of Mexican Crema, queso fresco and avocado slices. Enjoy!
Blanca E Borrego
Delicious i wish i could eat one right about now, i will be making some.
Thanks Blanca, enjoy!
what an amazing way to prepare tortilla & egg – so tasty! we’ll be having these more often for sure
Glad you liked these eggs Anthony, yay!
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 😀
Thanks so much Beth, so glad you are trying the recipes and having fun 🙂
You a the best Mexican 👨🍳
Aw, thanks Elvira!