A classic Mexican dish featuring fried eggs, spicy tomato sauce, black beans, and fresh garnishes for a colorful meal.
# 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 - 1/2 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 - 1/2 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
# How To Make It:
01 - Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 2 to 3 minutes until softened. Add the chili and cook for 1 minute. Stir in canned diced tomatoes, ground cumin, smoked paprika, salt, and pepper. Simmer gently for 10 to 12 minutes until sauce slightly thickens. Incorporate fresh cilantro and keep warm until assembly.
02 - Combine black beans and ground cumin in a small saucepan. Heat gently for 3 to 4 minutes, seasoning with salt and pepper. Maintain warmth until ready to serve.
03 - Place a dry skillet over medium heat and warm each corn tortilla for 30 seconds per side until pliable and heated through. Cover to retain warmth.
04 - In a nonstick frying pan, warm vegetable oil over medium heat. Crack eggs into the pan and fry until whites are set and yolks remain runny, about 3 minutes.
05 - Lay a warm tortilla on each plate. Spoon warmed black beans over the tortilla, place a fried egg on top, and generously spoon tomato sauce over the egg. Garnish with sliced avocado, crumbled cheese, fresh cilantro, and a wedge of lime. Serve immediately.
