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Mama Julia Tamales with Fried Eggs & Salsa

Turn Mama Julia tamales into the ultimate Mexican-inspired breakfast by crisping them in a skillet and topping them with fried eggs, salsa and fresh avocado. Mama Julia Tip: Add a scoop of...

Mama Julia's Recipes

Mama Julia Tamales with Fried Eggs & Salsa

20 minutes Serves 2 Easy

Turn Mama Julia tamales into the ultimate Mexican-inspired breakfast by crisping them in a skillet and topping them with fried eggs, salsa and fresh avocado.

Mama Julia Tip: Add a scoop of Mama Julia Refried Pinto Beans on the side to turn this into a complete breakfast.

Heating Instructions

Heat Mama Julia Tamales according to package instructions.

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Ingredients

Instructions

  1. 1

    Step 1 of 6

    Prepare the Tamales
    Heat Mama Julia Tamales according to package instructions and remove the corn husks.

  2. 2

    Step 2 of 6

    Crisp the Tamales
    Slice each tamale lengthwise or into thick pieces. Heat half of the oil in a skillet over medium-high heat and cook until golden and slightly crispy on both sides.

  3. 3

    Step 3 of 6

    Warm the Salsa
    Heat the salsa roja in a small saucepan until warm.

  4. 4

    Step 4 of 6

    Fry the Eggs
    Add the remaining oil or butter to a skillet. Crack in the eggs and cook until the whites are set but the yolks remain soft, or cook to your preference. Season lightly with salt and pepper.

  5. 5

    Step 5 of 6

    Build the Plate
    Arrange the crispy tamales on each plate and place two fried eggs over the top.

  6. 6

    Step 6 of 6

    Finish & Serve
    Spoon warm salsa over the eggs and finish with avocado, queso fresco and cilantro.

This Recipe Features

Spicy Pork Tamales

Spicy Pork Tamales

I make my Traditional Spicy Pork Tamales with carefully selected pork shoulder, slow-cooked until tender and shredded for the perfect bite. The pork is blended with a rich, traditional chile sauce made with chile de árbol for an extra kick of heat. The filling is wrapped in stone-ground corn masa and finished by hand in a traditional corn husk.

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