2 tbsp Olive oil
1 Red onion, finely chopped
Kosher salt and freshly ground black pepper (to taste)
1 Medium clove garlic, minced (about 1 teaspoon)
1 Jalapeño, deseeded and roughly chopped (about 1 tablespoon)
Pinch of dry cumin (to taste)
1 28-ounce can whole peeled tomatoes
1 15-ounce can black beans, drained and rinsed
4-8 Corn tortillas, toasted or warmed
¼ cup Fresh chopped cilantro
1 Avocado, sliced
- Heat the oil in a 12-inch skillet over medium high heat until hot. Add the onions and a pinch of salt and cook until softened, about 2 minutes. Add the garlic, jalapeños, and cumin. Cook until fragrant and softened, about 3 minutes more.
- Add the tomatoes and allow to cook until they softened, then break with a wooden spoon or potato masher. Adjust the heat to maintain vigorous boil, seasoning to taste, and cook until thickened, 8 to 10 minutes. Lower the heat, stir in the beans and then make wells in the sauce and add the eggs into them. Cover and cook until the whites have set, about 5 minutes.
- Divide the tortillas among 4 plates and carefully ladle the eggs along with the bean and tomato mixture. Top with cilantro, drizzle with Café Tequila Roasted Habanero Hot Sauce, and serve with avocado slices.