A vibrant Mexican dish of fried eggs, corn tortillas, spicy tomato sauce, black beans, and fresh avocado garnishes.
# What You Need:
→ Tomato Sauce
01 - 1 tablespoon olive oil
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 jalapeño or serrano chili, seeded and finely chopped
05 - 14 ounces canned diced tomatoes
06 - 1 teaspoon ground cumin
07 - ½ teaspoon smoked paprika
08 - Salt and freshly ground black pepper, to taste
09 - 1 tablespoon chopped fresh cilantro
→ Beans
10 - 14 ounces canned black beans, drained and rinsed
11 - ½ teaspoon ground cumin
12 - Salt and pepper, to taste
→ Assembly
13 - 4 corn tortillas
14 - 4 large eggs
15 - 1 tablespoon vegetable oil
16 - 1 avocado, sliced
17 - 2 ounces crumbled feta or queso fresco
18 - Fresh cilantro leaves, for garnish
19 - Lime wedges, for serving
# Directions:
01 - Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 2-3 minutes. Add chili and cook for 1 minute. Stir in diced tomatoes, cumin, smoked paprika, salt, and pepper. Simmer until slightly thickened, about 10-12 minutes. Stir in cilantro and keep warm.
02 - Combine black beans and cumin in a small saucepan. Heat gently for 3-4 minutes. Season with salt and pepper. Keep warm.
03 - Heat a dry skillet over medium heat. Toast each tortilla for 30 seconds per side until warm and pliable. Keep covered to retain heat.
04 - Heat vegetable oil in a nonstick skillet over medium heat. Crack in eggs and cook until whites are set and yolks remain runny, approximately 3 minutes.
05 - Place warm tortillas on plates. Spoon warmed beans over each tortilla, top with fried eggs, and ladle tomato sauce over the eggs. Garnish with avocado slices, crumbled cheese, cilantro leaves, and a squeeze of lime. Serve immediately.
