Mexican Egg Sopes
These Mexican Egg Sopes are thick, hand-formed masa rounds with pinched edges that act like little edible bowls, holding creamy refried beans, perfectly cooked eggs, crumbled cotija cheese, and a drizzle of salsa. Made from scratch with just masa harina, water, and salt, they come together in under 30 minutes and deliver bold, authentic Mexican flavor in every bite.
Equipment
- Comal or cast iron skillet For cooking the sopes on the stovetop
- Non-stick skillet For cooking the eggs
- Large mixing bowl For mixing the masa dough
- Tortilla press (optional) Helpful for shaping uniform sopes
- Plastic wrap or zip-lock bag For pressing the dough without sticking
- Measuring cups and spoons
- Spatula
- Small saucepan For warming the refried beans; a microwave-safe bowl can be used instead
- Tongs or slotted spoon For removing sopes from the oil
- Paper towels For draining fried sopes
- Serving plates
Ingredients
For the Sope Dough
- 2 cups masa harina about 240g; use nixtamalized corn masa flour such as Maseca
- 1½ cups warm water about 355ml; add more 1 tablespoon at a time if dough is too dry
- 1 tsp salt
For Frying
- vegetable oil enough to fill about ¼ inch depth in skillet
For the Toppings
- 1 cup refried beans about 240g; warmed until smooth and spreadable
- 4 large eggs fried or scrambled
- ½ cup cotija cheese about 60g; crumbled; substitute feta or queso fresco if needed
- Mexican crema drizzle to taste; substitute sour cream if unavailable
- salsa verde or salsa roja spooned over to taste
- shredded lettuce for topping
- diced tomato for topping
Instructions
- Combine masa harina and salt in a large bowl, then gradually add warm water and knead until a smooth, pliable dough forms, about 2 to 3 minutes. The dough should feel like soft Play-Doh — moist but not sticky. Cover and rest for 5 minutes.
- Divide the dough into 8 equal balls, then press each between two sheets of plastic wrap using a tortilla press or heavy pan into a thick disc about ¼ inch thick and 3 to 4 inches wide.
- Heat a dry comal or cast iron skillet over medium-high heat and cook each sope for 2 to 3 minutes per side until the surface looks dry and lightly golden. Work in batches and do not overcrowd the pan.
- Immediately while each sope is still hot, use your thumb and index finger to pinch a raised border ¼ to ½ inch tall all the way around the edge to form a shallow bowl shape.
- Heat ¼ inch of vegetable oil in a skillet over medium heat, then fry the sopes in batches for 1 to 2 minutes per side until golden and crispy. Drain on a paper towel-lined plate.
- Heat the refried beans in a small saucepan over low heat, stirring until smooth and spreadable. If they are too thick, stir in a tablespoon of water to loosen.
- Cook eggs to your preference — fry until whites are set, or scramble over medium-low heat until just set. Season lightly with salt.
- Spread warm refried beans onto each sope, top with egg, crumbled cotija, a drizzle of Mexican crema, salsa, shredded lettuce, and diced tomato. Serve immediately.
Notes
- Let the masa dough rest for 5 minutes after mixing so the masa harina fully hydrates — this makes shaping much easier.
- Pinch the edges while the sopes are still hot off the comal. Once they cool, the masa sets and it becomes difficult to form the rim.
- Keep the dough covered with a damp towel between shaping each sope so it doesn't dry out.
- Sopes should be about ¼ inch thick. Pressing them too thin will make them behave like tortillas and they won't hold toppings well.
- You can skip frying entirely for a lighter version — just top the sopes directly after cooking on the comal.
- Make ahead: cook the sope shells up to 3 days in advance, cool completely, and store in an airtight container in the refrigerator. Reheat in a dry skillet for 1 to 2 minutes per side.
- Freeze cooked sope shells for up to 2 months. Freeze in a single layer first, then transfer to a freezer bag.
- Cotija cheese substitutes: crumbled feta or queso fresco work well and have a similar salty, crumbly texture.
- For a protein variation, swap eggs for browned Mexican chorizo or seasoned shredded chicken.
- Always warm the refried beans before spreading — cold beans are too thick and will tear the sope.
Nutrition
Serving: 2sopesCalories: 420kcalCarbohydrates: 52gProtein: 16gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 195mgSodium: 680mgPotassium: 320mgFiber: 6gSugar: 2gVitamin A: 10IUVitamin C: 8mgCalcium: 16mgIron: 18mg
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