Breakfast Sopes
These breakfast sopes are perfect for a busy weekday morning, but look fancy enough to enjoy with a cup of joe for a sit-down weekend breakfast.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 Store-bought sopes
- 1 teaspoon olive oil per sope
- Refried beans
- Guacamole
- Bacon (cooked and crumbled)
- Valentina hot sauce or salsa of your choice
- 2 tablespoons olive oil or vegetable shortening
- 1 ½ cups cooked Frijoles de la Olla
- Salt and pepper to taste
- 12 eggs
Instructions
- 1
Heat the olive oil in a medium skillet over medium-high heat. Add the beans and the liquid. Cook over medium heat, mashing the beans with a potato masher, stir until they form a thick paste, about 10 minutes. Season to taste with salt and pepper.
- 2
In heavy skillet drizzle olive oil. Cook sopes, in hot oil for 2 to 3 minutes on each side or until golden.
- 3
Top sopes with refried beans and guacamole.
- 4
Heat a small non-stick skillet over medium-low heat. Fry the egg over-easy and place over guacamole.
- 5
Season with salt and pepper.
- 6
Sprinkle with bacon pieces and drizzle with hot sauce or salsa of your choice.