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.