Fried eggs on corn tortillas with tomato sauce, black beans, avocado, and fresh cilantro toppings.
# What You’ll 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
# Steps:
01 - Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 2 to 3 minutes. Add chopped chili and cook for 1 minute. Stir in diced tomatoes, cumin, smoked paprika, salt, and pepper. Simmer for 10 to 12 minutes until slightly thickened. Incorporate chopped cilantro and keep warm.
02 - Combine drained black beans and cumin in a small saucepan. Heat gently over low heat for 3 to 4 minutes. Season with salt and pepper and keep warm.
03 - Heat a dry skillet over medium heat and toast each corn tortilla for 30 seconds per side until warm and pliable. Keep covered to maintain warmth.
04 - Heat vegetable oil in a nonstick skillet over medium heat. Crack in eggs and cook until whites are set but yolks remain runny, approximately 3 minutes.
05 - Place a warm tortilla on each plate. Spoon warmed beans over each tortilla, top with a fried egg, and ladle the tomato sauce generously over the eggs. Garnish with avocado slices, crumbled cheese, fresh cilantro, and a squeeze of lime. Serve immediately.
