1 enchilada pouch
Toppings: Queso fresco, cilantro, chopped onions, and sliced avocado.
1- Pour the enchilada pouch into a large frying pan over a medium heat. Bring to simmer (3-5 minutes).
2- Once salsa is bubbling, carefully add eggs one at a time to the sauce.
3- Cover pan with a lid and simmer for 5 minutes. The egg whites will be fully cooked but yolks are will still be runny.
4- Remove from heat, add your toppings and serve!