Craving something warm, cheesy, and packed with flavor for breakfast? Let me introduce you to the ultimate comfort combo—pupusas with egg on top. This dish brings together the rich, cheesy goodness of traditional Salvadoran pupusas and tops it off with a perfectly cooked egg. The result? A hearty, savory meal that hits all the right spots.
If you’ve never tried this combo, you’re missing out. Let’s walk through how to make pupusas with egg on top, even if you’ve never made them before.
What Are Pupusas, Anyway?
Pupusas are thick corn tortillas stuffed with tasty fillings like cheese, beans, or meat. They’re a beloved Salvadoran dish, often served with curtido (pickled cabbage slaw) and salsa roja. Traditionally eaten for lunch or dinner, pupusas have recently made their way to the breakfast table—especially with eggs added on top.
According to The Incredible Egg, eggs are one of the most nutrient-dense foods around. Adding them to pupusas gives you extra protein, healthy fats, and a perfect runny yolk that takes this meal to the next level.
Ingredients You’ll Need
For the pupusas:
- 2 cups masa harina (corn flour)
- 1 ½ cups warm water
- 1 cup shredded mozzarella or Oaxaca cheese
- Optional: refried beans, cooked chorizo, or loroco (edible flower)
For the egg topping:
- 1 egg per pupusa
- Oil or butter for frying
- Salt and pepper to taste
Optional sides:
- Curtido (fermented cabbage slaw)
- Salsa roja (mild tomato-based sauce)
Step-by-Step: How to Make Pupusas with Egg on Top
Step 1: Make the Dough
In a large bowl, mix the masa harina and warm water. Stir and knead until the dough is soft but not sticky. If it’s too dry, add a little more water.
Step 2: Form and Fill the Pupusas
- Divide the dough into equal portions (about the size of a golf ball).
- Flatten one ball in your palm, add cheese (and beans or meat, if using), then gently close the dough around the filling.
- Flatten again into a thick disc. Try not to let the filling spill out.
Step 3: Cook the Pupusas
- Heat a non-stick pan or griddle over medium heat.
- Cook each pupusa for 2–3 minutes per side, until golden and slightly charred.
- Keep them warm while you make the eggs.
Step 4: Fry the Eggs
- In a small skillet, add a little oil or butter.
- Crack in the egg and cook to your preference: sunny side up, over-easy, or scrambled.
- Lightly season with salt and pepper.
Step 5: Assemble and Serve
Place each egg on top of a warm pupusa. Add a spoonful of curtido and salsa roja on the side. That’s it—you’re done!
Why This Combo Works
There’s something so satisfying about cutting into a pupusa and watching the yolk mix with gooey cheese. It’s rich, savory, and balanced by the crunch and acidity of curtido. Plus, you can customize your filling and egg style depending on what you like.
Here’s what makes this dish a favorite:
- Quick to make once you get the hang of forming the pupusas
- Affordable and filling, using pantry staples
- Easy to customize with different cheeses, meats, or even plant-based fillings
Tips for First-Timers
If it’s your first time making pupusas, don’t stress if they’re not perfect circles. They still taste amazing. Just remember:
- Keep your hands slightly wet when working with the dough
- Don’t overstuff them or they’ll burst during cooking
- Use a nonstick or cast iron pan for the best texture
Want to speed things up? Some Latin grocery stores sell pre-made pupusas—you can heat them up and simply fry the egg on top. It’s a great shortcut without sacrificing flavor.
Final Bite
Now that you know how to make pupusas with egg on top, your weekend breakfasts will never be the same. This dish brings together comfort, tradition, and creativity in one bite. Whether you’re cooking for yourself or impressing guests, it’s a foolproof way to serve something special.
If you try it out, play around with different fillings and egg styles until you find your perfect combo. Food should be fun, right?