instructions

1. Pico de gallo: combine tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside.

2. Beans: Add oil, onions and salt to a pan. Cook 3-6 minutes.

3. Add cumin and stir 30 seconds. Pour in beans and water. Cover and cook 5 minutes. Remove the lid and mash half of the beans. Continue to cook 2 to 3 more minutes.

4. Remove pot from the heat and stir in pepper and lime juice.

5. Pour the salsa into a saucepan over medium-low heat.

6. Warm each tortilla individually. Spread the black bean mixture over each tortilla, and cheese and set aside on a plate.

7. To fry the eggs: Over medium heat, pour 1 teaspoon olive oil and carefully crack an egg without breaking the yolk. Fry the egg 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.

8. Spoon ¼ of the warmed salsa and pico de gallo across each dish, avoiding the egg yolk. Sprinkle with freshly ground black pepper and add any additional garnishes you might like.

9. Serve immediately. If you don’t use up all of your beans, leftovers are a great dip for tortilla chips.



chef: Gordon Ramsay