# What You'll Need:
→ Tomato Sauce
01 - 1 tablespoon olive oil
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 jalapeño or serrano chili, seeded and finely chopped
05 - 14 oz canned diced tomatoes
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - Salt and freshly ground black pepper, to taste
09 - 1 tablespoon chopped fresh cilantro
→ Beans
10 - 14 oz canned black beans, drained and rinsed
11 - 1/2 teaspoon ground cumin
12 - Salt and pepper, to taste
→ Assembly
13 - 4 corn tortillas
14 - 4 large eggs
15 - 1 tablespoon vegetable oil
16 - 1 avocado, sliced
17 - 2 oz crumbled feta or queso fresco
18 - Fresh cilantro leaves, for garnish
19 - Lime wedges, for serving
# Directions:
01 - Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 2-3 minutes until soft. Add chili and cook 1 minute. Stir in diced tomatoes, cumin, paprika, salt, and pepper. Simmer for 10-12 minutes until slightly thickened. Stir in cilantro and set aside, keeping warm.
02 - In a small saucepan, combine black beans and cumin. Heat gently for 3-4 minutes. Season with salt and pepper. Keep warm.
03 - Heat a dry skillet over medium heat. Toast each tortilla for 30 seconds per side until warm and pliable. Keep covered to stay warm.
04 - In a nonstick skillet, heat vegetable oil over medium heat. Crack in the eggs and fry until whites are set but yolks remain runny, about 3 minutes.
05 - Place a warm tortilla on each plate. Spoon some beans over each tortilla, top with a fried egg, and ladle the tomato sauce generously over the eggs.
06 - Garnish with avocado slices, crumbled cheese, cilantro, and a squeeze of lime. Serve immediately.
