Description
A hearty Mexican dish featuring cracked eggs on crispy corn tortillas, topped with rich red salsa and creamy refried black beans. Achieve cafe-quality results with layered flavors and perfect texture contrasts in under 35 minutes.
Ingredients
Homemade salsa (2 1/3 cups) (store-bought optional)
Black beans (15 oz can, undrained)
Salt (1/2 tsp + 1/4 tsp)
Freshly ground pepper (1/4 tsp + 1/8 tsp)
Lime juice (1 tsp)
Olive oil (2 tbsp)
Eggs (4 large, room temperature)
Corn tortillas (4)
Water (1/2 cup)
Instructions
Heat 1 tbsp oil in nonstick skillet over medium-high
Add 1 2/3 cups salsa, bring to gentle simmer
Season with 1/2 tsp salt, 1/4 tsp pepper
Cook 5 minutes until slightly thickened
Add 1/2 cup reserved salsa to large skillet
Stir in black beans (with liquid), 1/2 cup water
Season with 1/4 tsp salt, 1/8 tsp pepper
Simmer 5 minutes until beans soften
Mash 1/2 with a masher for texture
Heat 1 tbsp oil in cast iron skillet
Toast 2 tortillas, 20 seconds per side
Transfer to paper towel-lined plate
Heat 1 tbsp oil in salsa skillet
Crack 2 eggs into ramekins for transfer
Pour into opposite sides of skillet
Cook 2-3 minutes for perfect doneness
Repeat with remaining ingredients
Notes
Salsa can be made ahead for flavor development
Adjust heat level by adding diced fresh chiles
Serve with sliced avocados or a dollop of crema
Leftover salsa stores well in refrigerator for 3 days
- Prep Time: 15
- Cook Time: 20
- Category: trends
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 210mg