That title means “Mexican Eggs.” If we were Japanese this is probably what we’d call this dish, because it’s inspired by everyone’s favorite Mexican breakfast Huevos Rancheros, and it involves eggs (tamago). But anyway, it only takes a few simple ingredients to create a healthy dinner or breakfast.
If using dry black beans: Soak 8 oz of beans overnight. Place beans in a dutch oven or large pot and add 3 cups water or broth — enough to cover the beans — and simmer for about an hour. When tender, season with salt, pepper, chili powder, garlic powder, and cumin to taste. Refrigerate for later or proceed below!
2 cups cooked black beans, seasoned
1 TBS. olive oil
1 bunch of spinach, washed and roughly chopped
salt & pepper to taste
chili powder to taste
1 tsp. fresh lime juice
vegetable oil for frying
2 corn tortillas
Habanero Salsa to taste
- Add a swig of olive oil to a frying pan over medium heat. Add the spinach and cook until wilted. Season with salt, pepper, chili powder, and a squeeze of lime juice. Divide the spinach between two plates.
- In a different pan, add vegetable oil to a depth of a 1/4 inch. Heat over medium high heat. When hot, fry the tortillas on both sides until crispy, turning once. Drain on paper towels.
- Bring the pan that had spinach in it to medium high heat. Add a little more oil if necessary. Crack two eggs into the pan and season the tops with salt and pepper. Cook to your liking. It’s best if the yolk is a little runny.
- Place a fried corn tortilla on each plate next to the pile of spinach. Top with a few spoonfuls of black beans, followed by the egg, and a sprinkling of your favorite salsa. Enjoy!