Categories: breakfast, dinner, vegetarian

Ingredients

• 1 tablespoon(s) vegetable oil
• 1 medium onion, finely chopped
• 2 clove(s) garlic, crushed with press
• 1 tablespoon(s) chipotle sauce or other hot sauce, plus additional for serving
• 1 teaspoon(s) ground cumin
• 1 can(s) (28-ounce) tomatoes in juice, drained and chopped
• 1 can(s) (15- to 19-ounce) black beans, rinsed and drained
• 1/4 cup(s) (loosely packed) fresh cilantro leaves, chopped
• 1/4 teaspoon(s) salt
• 1 tablespoon(s) margarine or butter
• 4 large eggs
• 4 (6-inch) corn tortillas, warmed
• 1 avocado (optional), sliced

Directions

1. In 4-quart saucepan, heat oil on medium until hot. Add onion and garlic, and cook 8 minutes or until beginning to brown. Stir in chipotle sauce and cumin; cook 30 seconds, stirring. Add tomatoes; cover and cook 3 minutes to blend flavors, stirring occasionally. Stir in beans, half of cilantro, and 1/4 teaspoon salt; heat through, about 3 minutes, stirring occasionally.
2. Meanwhile, in 12-inch nonstick skillet, melt margarine on medium. Crack eggs, 1 at a time, and drop into skillet. Cover skillet and cook eggs 4 to 5 minutes or until whites are set and yolks thicken.
3. Place tortillas on 4 dinner plates; top each with some tomato mixture and 1 egg. Sprinkle with remaining cilantro. Serve with avocado and additional hot sauce if you like.

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