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Ingredients
- 1 16-ounce jar salsa (2 cups)
- 1 15.5-ounce can black beans, rinsed
- 4 large eggs
- kosher salt and black pepper
- 2 scallions, sliced
- 1/4 C chopped fresh cilantro
- 4 small flour tortillas, warmed
- 1/2 C sour cream
Details
Servings 4
Adapted from realsimple.com
Preparation
Step 1
In a large skillet, combine the salsa and beans and bring to a simmer.
Make 4 small wells in the bean mixture. One at a time, crack each egg into a small bowl and slide it gently into a well. Season
with teaspoon salt and teaspoon pepper. Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks.
Sprinkle with the scallions and cilantro. Divide among plates and serve with the tortillas and sour cream.
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