1 enchilada pouch
POUR the enchilada pouch into a large frying pan over a medium heat. Bring to simmer (3-5 minutes).
ONCE salsa is bubbling, carefully add eggs one at a time to the sauce.
COVER pan with a lid and simmer for 5 minutes. The egg whites will be fully cooked but yolks are will still be runny.
REMOVE from heat, add your toppings and serve!