Refried Beans with Fried Egg and Salsa Fresca

Refried beans with a fried egg make an incredibly delicious breakfast. It's relatively quick to make your own refried beans using pinto beans, but if you're in a hurry, this dish also works well with canned lower sodium refried beans, such as the ones from Amy's Kitchen.

Refried beans with fried egg and salsa fresca

Makes 4 servings

2 large tomatoes
1/2 cup red or white onion, finely chopped
1 jalapeno, finely chopped
2 tbsp chopped cilantro
4 eggs
1 can pinto beans, drained
1 garlic clove, crushed
1/2 tsp cumin
2 oz queso fresco
Olive oil, salt and pepper


  1. To make salsa fresca, dice tomatoes and mix together with chopped red onion, cilantro and half of chopped jalapeno. Season with salt and pepper.
  2. Heat a drizzle of olive oil over medium heat in a nonstick pan. Add garlic and jalapeno and sautee a few minutes until jalapenos begin to soften. Add cumin and stir for a moment longer. Add pinto beans and a small amount of water and cook for a few minutes, stirring and mashing some of the beans to create a rich texture. Season with salt and pepper to taste.
  3. Spread beans on individual serving plates and sprinkle with queso fresco. Top with a fried egg and the salsa fresca.

Time Savers:

  • Use canned refried beans instead of making your own. We recommend Amy's Low Sodium Refried Beans: