Pilar’s Drowned Eggs in Salsa over Molletes


Pilar’s Drowned Eggs in Salsa over Molletes

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Step 1 Heat oil in a large skillet over medium heat. Add the onion and cook for 5 to 6 minutes, until it has completely softened and begins to brown. Add the nopales, sprinkle the salt and stir for a minute or two until they begin to gently brown.
Step 2

Pour the salsa, stir, and continue cooking for 2 to 3 minutes, until simering. Gently, crack the eggs, one by one, making room in the salsa with nopalitos. Cover with a bit of the salsa. Cover with the lid and cook until the egg whites are set and the yolks are still runny, about 4 to 5 minutes. 

Step 3

Meanwhile, slice the bread in half, spread refried beans on top, cover with shredded cheese and place in a toaster oven or oven at 350℉ for 7 to 8 minutes until cheese melts and bread toasts. Top with a cooked egg and nopalitos in salsa. Garnish with red onion and queso cotija. 


I grew up eating…. 


  • 2 tbsp vegetable oil
  • 1 white onion, slivered
  • 1 jar La Costeña tender cactus nopalitos, drained  
  • 1/2 tsp kosher salt 
  • 2 jars La Costeña Homestyle Mexican Salsa
  • 6 eggs 
  • 1 can La Costeña refried black beans
  • 3 Bolillos, Teleras or Baguette sliced lengthwise and toasted
  • 1 cup Oaxaca cheese, shredded 
  • Red onion, chopped 
  • Queso Cotija, crumbled 

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 Pati jinich
Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.