Egg Torta with Coffee

Steps

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1. 1
   Bring water to a boil to prepare the coffee.
   ▶ ≈0:25
2. 2
   Add the instant coffee packet, cinnamon stick, and piloncillo to the boiling water, adjusting sweetness to taste.
   ▶ ≈0:49
3. 3
   Remove the skin from the tomatoes and slice them thinly.
   ▶ ≈1:14
4. 4
   Slice the onion thinly and cut the peron chiles into thin rings after removing seeds.
   ▶ ≈1:30
5. 5
   Chop onion into small pieces and mince the serrano chiles, then place both in a skillet over low heat to gently cook while you prepare the eggs.
   ▶ ≈1:54
6. 6
   Crack eggs into a bowl, add salt, and beat thoroughly until well combined.
   ▶ ≈2:23
7. 7
   Pour the beaten eggs into the skillet with the partially cooked onion and chiles, stirring gently until the eggs are fully cooked.
   ▶ ≈3:13
8. 8
   Cut the bolillo roll in half lengthwise and separate the two pieces.
   ▶ ≈4:21
9. 9
   Spread mayonnaise on both halves of the bread.
   ▶ ≈4:53
10. 10
    Layer the cooked eggs onto the bread, then add sliced tomato, onion, and serrano chile. Season with salt as needed.
    ▶ ≈5:13
11. 11
    Close the bread to complete the sandwich and repeat with remaining rolls.
    ▶ ≈5:59
12. 12
    Pour the coffee into a cup and enjoy it alongside the warm egg tortas.
    ▶ ≈6:11