- 4
Ingredients
- FOR THE SALSA:
- 2 Tbsp finely chopped yellow onion
- 2 ripe small to medium tomatoes, cored and chopped
- 2 Tbsp chopped fresh cilantro
- 1/2 tsp kosher salt
- 2 tsp fresh lime juice
- 1 Tbsp minced jalapeno chili
- 1 Tbsp red wine vingegar
- One small can regular or spicy refried beans
- 4-8 6-inch flour tortillas
- 1 cup shredded sharp Cheddar cheese
- Olive oil for frying
- 4-8 large eggs
- 1 ripe avocado, sliced
Preparation
Step 1
1. To make the salsa, combine all of the salsa ingredients in a bowl and stir to blend. Taste the salsa and adjust the seasoning with salt and lime juice. Let stand for 10 minutes to allow the flavors to marry.
3. In a medium saucepan, combine the beans and 1/4 cup (2 fl oz/60 ml) water. Heat over medium-high heat, stirring often, until hot, about 7 minutes. Set aside and cover to keep warm.
4. Heat a large heavy frying pan or griddle over high heat and add the tortillas one at a time, heating each for a minute or two on each side. Wrap in a clean kitchen towel to keep warm.
5. To fry the eggs, coat the frying pan or griddle with a thin film of olive oil. In batches as necessary, break the eggs into the pan and fry over medium-high heat until the whites are set and the yolks are nearly set.
6. Place 1 or 2 tortillas on each of the 4 warmed plates. Spread each tortilla with 2 or 3 tbsp beans, 1/4 cup shredded cheddar cheese, and top with 1 or 2 eggs. Top the eggs with salsa and slices of avocado. Serve at once.