Ingredients
| 2 | medium ripe tomatoes, chopped | |
| ¼ cup | white onion, finely chopped | |
| ¼ cup | fresh cilantro, chopped | |
| 6 ½ tsp | lime juice, divided | |
| ½ tsp | sea salt, divided | |
| 2 Tbsp | Pastene Extra Virgin Olive Oil, divided | |
| ¼ cup | white onion, finely chopped | |
| 1 tsp | ground cumin | |
| 1 | 14 oz can Pastene Black Beans, rinsed and drained | |
| ¼ cup | water | |
| freshly ground black pepper to taste | ||
| 1 ½ cups | Pastene Salsa or store bought salsa of your choice | |
| 4 | large eggs | |
| 4 | corn tortillas | |
| cotija cheese, crumbled as garnish |
Directions
- To make the pico de gallo, combine the tomatoes, onion, cilantro, 2 tablespoons lime juice, and ¼ teaspoon salt in a medium bowl. Stir to combine, then set aside.
- To make the beans, warm the 2 teaspoons of olive oil in a small saucepan over medium heat, until shimmering. Add the onions and ¼ teaspoon salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.
- Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.
- Remove the pot from the heat and stir in the pepper and ½ teaspoon lime juice. If the beans seem dry, add a very small splash of water and stir to combine. Cover until ready to serve.
- Meanwhile, warm the salsa. Pour the salsa into a medium saucepan over medium heat. Bring the salsa to a simmer, stirring occasionally, and then reduce the heat to low until ready to serve.
- In a small skillet over medium heat, warm each tortilla individually, flipping as necessary. Spread the black bean mixture over each tortilla and place each tortilla on an individual plate. Set aside.
- In the same skillet over medium heat, pour in 1 teaspoon olive oil and wait until it’s shimmering. Carefully crack an egg and pour it into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set and the yolk is cooked to your preferred level of doneness. Place the fried egg on top of a prepared tortilla and repeat with the remaining eggs and oil.
- Spoon about one-fourth of the warmed salsa across each dish, avoiding the egg yolk. Use a slotted spoon or fork to do the same with the pico de gallo, leaving the messy tomato juices behind. Sprinkle with freshly ground black pepper. Garnish with cheese and serve immediately.
