Makes 4 servings
Working time 35 mins
Total time 45 mins
1/3 cup tomato sauce - 1/2 tsp white wine vinegar - pinch superfine sugar - 4 plum tomatoes, seeded and diced - 1/2 small yellow onion diced -
1 clove garlic, minced - 2 tbs minced fresh cilantro plus more for garnish - juice of 1 lime, plus 4 wedges for serving - kosher salt and freshly
ground black pepper - canola oil, for frying - 4 corn tortillas (4-5 inch) - 4 tbs unsalted butter - 4 large eggs - 2 cups cooked black beans, warmed
- 1/4 cup crumbled Cotija cheese - hot sauce for serving.
Combine tomato sauce, vinegar and sugar in small saucepan and bring to a simmer over med heat. Simmer for 5 mins. Remove from heat and
let cool. Combine tomatoes, onions, garlic, cilantro, and lime juice in a bowl. Add cooled tomato sauce and stir to combine. Season with salt
and pepper. Heat 1 inch of oil in a small nonstick skillet over med-high heat. Add one tortilla and fry until golden brown and crisp, 1-2 mins
per side. Remove to a paper towel lined plate to drain. Season with salt. Repeat with remaining tortillas, adding more oil when needed.
Heat butter in a large nonstick skillet over med-high heat. Crack two eggs into separate small bowls and then transfer, one at a time to skillet
and cook for 2-3 mins. Using spatula, turn eggs and cook 30 secs for over-easy, 1 min for over-med, or 2 mins for over-hard. Remove to a
plate. Season with salt and pepper. Repeat with remaining two eggs.
Top tortillas with beans, eggs, salsa, and cheese. Garnish with cilantro and serve with lime wedges and hot sauce.
The Florida Conference of The United Methodist Church
450 Martin Luther King, Jr. Avenue
Lakeland, FL 33815
(863) 688-5563 or toll free (800) 282-8011