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- Heat olive oil in a large skillet over medium heat. Add onion, garlic, and jalapeño to the pan, and cook for 5-6 minutes or until soft and fragrant. Add in cumin and smoked paprika and cook for 1 minute.
- Add the beef birria with broth, shred the beef, and bring to temperature. Stir in the fire-roasted tomatoes and cook for 5 minutes.
- Using the back of the spoon create 4 wells in the tomato mixture and place an egg in each well. Cover the skillet and cook for 7-10 minutes or until the eggs are done.
- Garnish with cilantro, parsley, green onion, and queso fresco. Serve with warm tortilla chips or baguette slices.
Ingredient availability varies by location*