Ingredients Jump to Instructions ↓

  1. 2 small tomatoes , seeded and chopped

  2. 1 small onion , chopped

  3. 1 medium jalapeno, chopped

  4. 1 garlic clove , chopped

  5. 1 tablespoon lime juice

  6. 2 teaspoons extra-virgin olive oil

  7. 1/2 teaspoon hot sauce (recommended: Frank's Red Hot)

  8. 1/4 cup chopped cilantro leaves Salt and freshly ground black pepper

  9. 1 (15 1/2-ounce) can black beans , drained and rinsed

  10. 1 clove garlic, smashed

  11. 1 teaspoon ground cumin

  12. 1/2 teaspoon lime juice

  13. 2 teaspoons extra-virgin olive oil Pinch salt

  14. 2 (12-inch) flour tortillas

  15. 1 tablespoon melted butter

  16. 8 eggs, room temperature

  17. 1/2 cup shredded Cheddar

  18. 1/2 cup shredded pepper jack cheese Sour cream, for garnish Special equipment:

  19. 4 (4 by 2-inch) ramekins

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. For the Salsa : In a small bowl mix together, tomatoes, onion, jalapeno, garlic , juice, olive oil, hot sauce, and cilantro. Season with salt and pepper, to taste. For the Black Bean Puree: In a food processer, blend all ingredients together until smooth. To assemble: Stack tortillas on a cutting board. Using the bottom of the ramekin as a guide, cut 8 circles out of the tortillas. Spread the bean puree evenly on 1 side of each tortilla round. Place a round in each ramekin, bean side up. Crack 2 eggs into each of the 4 ramekins, followed by 1/4 cup of salsa, and 1 tablespoon each of Cheddar and jack. Cover with another tortilla round, bean side down. Do not jam the dishes with too much. The eggs will expand during cooking and overflow. Brush tops of each tortilla with butter and bake on a sheet tray for 35 minutes. Top with remaining cheese during the last 10 minutes of cooking. Cheese should be melted and golden on top. To serve, top with sour cream and salsa.


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