• 2 Large eggs.
  • 2 corn tortillas
  • 2 tablespoons oil, canola, or vegetable
  • Salt and ground black pepper
  • 1/4 Cup Tatemada Salsa Tomatillo
  • 1/4 cup tatemada salsa arbol
  • 1/2 cup refried beans
  • 8 corn tortillas
  • Optional topping:
  • Queso fresco
  • Avocado


  1. Brush each side of the tortillas with some oil.
  2. On a non-stick skillet Heat 1 tablespoon of oil over medium heat and briefly fry the tortillas one by one. Place on a plate with paper towels to absorb any excess oil. Set aside.
  3. In the same skillet over medium heat, (add a little oil or butter if you think your eggs may stick). Carefully break eggs into the skillet and cook until the whites are just set on top, and the yolks are still runny, about 3 minutes.
  4. Place each egg on top of each tortilla and season with salt and pepper. separate the eggs with refried beans in the middle. Pour tomatillo salsa on one egg, and salsa arbol on the other egg.
  5. Top with queso fresco and avocado on the side.


  • Sunny side up eggs clearly divided/separated by refried beans
  • No cilantro
  • Cheese crumbles instead of chunks
  • 2 bowls/cups/jars with tomatillo salsa and arbol salsa with a small spoon