A classic Mexican dish with fried eggs, spicy tomato sauce, black beans, and fresh toppings on corn tortillas.
# Ingredient List:
→ 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 for 2 to 3 minutes until softened. Add the chili and cook for 1 minute. Stir in diced tomatoes, cumin, smoked paprika, salt, and pepper. Simmer for 10 to 12 minutes until the sauce slightly thickens. Stir in chopped cilantro and keep warm.
02 - In a small saucepan, combine black beans and ground cumin. Heat gently for 3 to 4 minutes, seasoning with salt and pepper. Keep warm until assembly.
03 - Heat a dry skillet over medium heat. Toast each corn tortilla for approximately 30 seconds on each side until warm and pliable. Cover to keep warm.
04 - Heat vegetable oil in a nonstick skillet over medium heat. Crack in the eggs and fry until the whites are set but yolks remain runny, about 3 minutes.
05 - Place a warmed tortilla on each plate. Spoon black beans over each tortilla, top with a fried egg, and ladle tomato sauce generously over the eggs.
06 - Top with sliced avocado, crumbled cheese, fresh cilantro leaves, and a squeeze of lime. Serve immediately.
