Ingredients Jump to Instructions ↓

  1. 6 corn tortillas, warmed

  2. 2 cups cooked white rice

  3. 1 cup Cuban Black Bean Soup, or canned black bean soup or black beans, drained

  4. 2 roma tomatoes (fresh or from a can of San Marzano tomatoes), chopped

  5. Minced jalapeño or chipotle peppers

  6. 2 extra-large eggs

  7. 2 big handfuls of arugula

Instructions Jump to Ingredients ↑

  1. Heat the tortillas on the griddle or in whatever way you like to heat tortillas. In a sauté pan over medium heat, combine the rice,soup, tomatoes, and jalapeño peppers. Mush it all up together. Meanwhile, cook the eggs sunny-side up. To serve, put 1 handful of arugula in the bottom of two plates. Put the tortillas side by side on top of the arugula, and the rice-beans mixture on top of the tortillas, dividing it evenly. Carefully slide the sunnies on top of that, and serve.


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