Cowboy Eggs With Smoky Black Beans and Lime-Avocado Salsa
2 tablespoons vegetable, oil, divided use
1 small onion, chopped
1 tablespoon ground cumin
1 (15-ounce) can diced tomatoes in juice
1 (15-ounce) can black beans, drained and rinsed
1 canned chipotle chile packed in adobo sauce, seeded and chopped (about 2 teaspoons)
2 medium avocados, peeled, pitted and diced
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
Salt, to taste
Pepper, to taste
4 large eggs
4 (6-inch) flour tortillas
1/2 cup grated Monterey Jack or sharp cheddar cheese
[amazon-product]0373892136[/amazon-product]Warm 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes, until softened, stirring often. Add cumin; cook 30 seconds. Stir in tomatoes with juice, beans and chile; bring to a simmer. Reduce heat; simmer 6 minutes, until most of the liquid is absorbed, stirring often.
In a medium bowl, combine avocado, cilantro and lime juice. Season with salt and pepper.
Warm remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat until hot. Crack eggs into skillet; fry about 2 1/2 minutes, until whites are just set but yolks are still soft. Season with salt and pepper.
Meanwhile, wrap tortillas in paper towels and warm in microwave or one at a time in another skillet on stove. Set 1 tortilla on each of 4 plates. Divide bean mixture among tortillas. Top each with 1 fried egg. Sprinkle with cheese. Serve with lime-avocado salsa.
Makes 4 servings.
Adapted from “Debbie Macomber’s Cedar Grove Cookbook”
(photo: Mats Heyman)