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Open-Face Enchiladas with Eggs

Recipe photo courtesy of Ngoc Minh Ngo

Mexican enchiladas meet Middle Eastern shakshuka in this brunch for a crowd. It's all about the layers: fried tortillas, jalapeno-spiked salsa, black beans, and poached eggs. Serve it family-style, topped with radishes, scallions, and cilantro.

Source: Martha Stewart Living, March 2018
Total Time Prep Servings



Cook's Notes

You can use 2 1/2 cups store-bought salsa instead of making your own; in that case, begin the recipe at step 3.

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