Eggs In Mole Sauce

Kickstart your morning with DOÑA MARÍA® Mole and eggs.

Celebrate with DOÑA MARÍA


  • 5

    corn tortillas

  • 1 can

    of black beans

  • ½ tablespoon

    olive oil + plus a little more for cooking

  • 1 pound

    plum tomatoes, chopped

  • 1⁄2

    small white onion, chopped

  • 1⁄4 cup


  • 1 (8.25-ounce)

    jar DOÑA MARIA® Original

  • 1 cup

    vegetable broth

  • 1 tablespoon

    light brown sugar

  • 1/8 teaspoon

    kosher salt

  • 6

    large eggs

  • 8 ounces

    shredded Mexican blend cheese

  • Garnish: fresh cilantro leaves, sour cream, thinly sliced red onion

Print Recipe

Serves Makes 6 servings



  1. Heat oven to 325 degrees.

  2. Cut tortillas in half and then slice into ½ inch strips. Coat in olive oil and sprinkle with a little salt. Spread evenly on a rimmed baking sheet and bake for 10 to 15 minutes or until crispy and brown, tossing halfway through. Remove from oven and set aside.

  3. In a saucepan, place tomatoes, onion and water and bring to a boil over medium heat. Reduce heat to medium-low and cook 20 minutes. Strain mixture and return to saucepan. Add mole paste, stirring until paste dissolves. Add broth, sugar and salt and bring mixture to a boil, stirring often; remove from heat.

  4. In a lightly greased 2-quart baking dish, evenly spread the beans and the baked tortilla chips.

  5. Spoon mole mixture over top.

  6. Then, make 6 indentations and carefully crack an egg into each of them.

  7. Sprinkle with cheese and bake 30 minutes. Garnish, if desired.


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