Description
A delicious Mexican breakfast dish featuring eggs, black beans, and salsa.
Ingredients
Scale
- 1 tablespoon olive oil, divided
- 2 cups salsa
- 300 grams black beans, mashed
- 4 corn tortillas
- 1 tablespoon butter
- 4 large eggs
- ½ cup cotija cheese, crumbled
- Cilantro, for garnishing
- Avocado, for garnishing
- Spring onion, for garnishing
Instructions
- Heat a skillet over medium heat and add 1 tablespoon of olive oil. Pour in the salsa and cook for about 10 minutes, stirring occasionally, until it thickens slightly. Transfer the cooked salsa to a bowl and set aside.
- In a small saucepan, warm the drained and rinsed black beans over medium-low heat, stirring occasionally, until heated through. Keep warm.
- In a dry skillet over medium heat, place the corn tortillas in a single layer and cook for about 1 minute per side, or until slightly toasted and warm. Stack the tortillas on top of each other, then cut into quarters. Transfer them to a plate and cover with a clean kitchen towel to keep them warm.
- In the same skillet used for toasting the tortillas, melt the butter over medium heat. Crack the eggs into the skillet and fry them to your desired doneness. Season with salt and pepper to taste.
- Place one or two warm tortillas on each plate. Top each tortilla with a portion of the warmed black beans, followed by a fried egg. Generously spoon the cooked salsa over the tortillas. Sprinkle crumbled cotija cheese over the top of each serving. If desired, garnish with chopped fresh cilantro, diced avocado, and diced spring onion.
Notes
- Serve immediately while hot.
- Adjust toppings according to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 300mg