Ingredients:

  • 4 medium Roma Tomatoes (approx. 400g)
  • 1 medium Jalapeño Pepper
  • 1/4 cup White Onion, roughly chopped
  • 2 cloves Garlic, smashed
  • 1/2 cup Black Beans, rinsed and drained (approx. 120g)
  • 1/2 cup Chicken or Vegetable Broth (120ml)
  • 1/2 teaspoon ground Cumin
  • 1/4 teaspoon Dried Oregano
  • 2 tablespoons Cilantro, freshly chopped
  • 1 tablespoon fresh Lime Juice
  • 1 tablespoon Olive Oil
  • Salt and freshly ground Black Pepper to taste
  • 4 (6-inch size) Corn Tortillas
  • 4 Large Eggs
  • 1/2 cup Vegetable Oil or Lard (for frying)
  • 2 tablespoons Cotija Cheese or Feta, crumbled
  • 1/2 Avocado, sliced or diced
  • Extra Fresh Cilantro for sprinkling

Instructions:

  1. Phase 1: Building the Salsa. Place tomatoes, jalapeño, onion, and garlic on a baking sheet. Broil until skins are charred and blistered (about 5-7 minutes).
  2. Transfer roasted vegetables (reserving any juices) to a medium saucepan. Add 1 tbsp olive oil and sauté briefly over medium heat.
  3. Add broth, cumin, and oregano. Bring to a gentle simmer. Cook uncovered for 15 minutes until the liquid has slightly reduced.
  4. Stir in black beans. Use an immersion blender to pulse the salsa 3-4 times until slightly thickened but still textured. Stir in lime juice and fresh cilantro. Season well with salt and pepper. Keep warm.
  5. Phase 2: Preparing the Base. Pour vegetable oil into a large skillet to about 1/2 inch depth. Heat over medium-high until shimmering.
  6. Working one at a time, quickly dip each corn tortilla into the hot oil for about 15-20 seconds per side until pliable but slightly crisped at the edges. Remove immediately with a slotted spatula and place on paper towels to drain. Sprinkle lightly with salt.
  7. Phase 3: The Eggs and Assembly. Reduce oil temperature to medium. Crack eggs into the pan one or two at a time. Fry sunny-side up until the whites are set but the yolks are still runny. Season eggs with a pinch of salt.
  8. Assemble: Place two crisp tortillas onto each plate. Spoon a generous amount of the warm salsa over the tortillas.
  9. Top: Carefully place two fried eggs on top of the salsa layer.
  10. Garnish: Drizzle any remaining salsa over the eggs, sprinkle generously with crumbled Cotija cheese and fresh cilantro. Serve immediately with avocado slices on the side.