Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
45 min
15 min
30 min
6 servings


  • Corn oil
  • 12 eggs
  • Refried beans
For the green chili sauce:
  • 8 ounces ground beef
  • Corn oil
  • 1 1/2 pints (3 cups) water
  • 2 medium tomatoes, chopped
  • 1 large roasted green chile, chopped
  • 1/2 onion, finely chopped
  • 1 clove garlic, crushed
  • Dash Worcestershire sauce
  • Salt
  • Black pepper, freshly ground
  • 2 tablespoons corn flour
To serve:
  • 6 corn tortillas


To make the chili sauce, brown the beef in a little oil over medium heat. Add water, tomatoes, green chile, onion, garlic, Worcestershire, and salt and pepper to taste; stir. Bring to the boil, then simmer for 10 to 15 minutes. Add the cornflour (mixed with a little water), stir well and cook for 10 minutes more. ( The sauce keeps in the fridge and can be frozen. It may need more liquid if too thick after thawing). Keep the sauce hot.

Heat about 2 inches of corn oil in a large frying pan and cook the tortillas, one at a time, for a few seconds on each side (do not let them become crisp). Drain on a paper towel.

Pour off most of the oil, then return the pan to a low heat. Fry the eggs 2 or 3 at a time. Top each tortilla with 2 eggs and pour a ladle of green chili sauce over each portion. Serve with refried beans.

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