Cuisine: Sonoran/Jewish/Mexican
This quick breakfast is a cross between matzo molletes and huevos rancheros. I used beans from a can and my homemade chiltepin salsa

Ingredients

  • 1 teaspoon butter
  • 1 large egg
  • 1 sheet of Matzoh
  • ½ cup refried beans
  • ¼ cup prepared salsa
  • 1 thin slice red onion
  • salt and pepper to taste

Instructions

  • Melt the butter over medium heat in a skillet.
  • Gently crack the egg into the skillet and fry until the edges are crispy and the yolk is set to desired firmness, about 5-8 minutes.
  • Carefully spread beans over the matzoh so as to not crack the sheet. The beans don’t have to be hot yet.
  • Place the sheet of bean covered matzoh in a toaster oven, or full sized oven and toast until warmed, about 5 minutes. You can either use the toast setting or bake at 250 degrees.
  • Drizzle salsa over the warm beans. Top with red onion and the egg. Enjoy!
Hungry for More?Buy the Taste of Tucson Cookbook!
https://www.youtube.com/watch?v=s-AGovr4M9g
How to make Jackie’s chiltepin salsa
Matzoh Moletes! Use one egg per sheet of Matzoh.

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