Huevos Rancheros with Black Bean Salsa

Ingredients

• 8 each Corn tortillas
• 4 large Eggs
• 1 cup Black beans
• 1/2 cup Diced tomatoes
• 1/4 cup Red onion
• 2 tablespoons Cilantro
• 1 tablespoon Lime juice
• about 57 g Queso fresco
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1 cup of black beans, 1/2 cup of diced tomatoes, 1/4 cup of red onion, 2 tablespoons of cilantro, and 1 tablespoon of lime juice. Stir to combine. Season the salsa with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. 2Heat 2 tablespoons of olive oil in a large skillet over medium heat, approximately 175°C.
3. 3Crack the 4 large eggs into the hot skillet. Fry the eggs for 3-5 minutes, or until the whites are set and the yolks are cooked to your preference. You will see the edges of the whites become opaque and firm.
4. 4While the eggs are frying, warm the 8 corn tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds per side until pliable, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds.
5. 5To assemble, place two warmed tortillas on each of the 4 plates. Carefully place one fried egg on top of the tortillas on each plate.
6. 6Spoon the prepared black bean salsa generously over each fried egg.
7. 7Crumble the about 57 g of queso fresco over the salsa on each plate. Serve immediately.

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