Nathan requests this often. It couldn’t be easier. I don’t like eggs this way, so I scramble mine. It’s still yummy.
2 cans diced tomatoes, undrained
2 cans black beans, rinsed and drained
1 (4.5 oz) can chopped green chiles, undrained
1 tsp groud cumin
1 tbsp smoked paprika
salt and pepper to taste
4 (6-inch) corn tortillas
4 large eggs
shredded cheddar cheese
Combine first 6 ingredients in a skillet and bring to a boil. Cover, reduce heat to low, and simmer for 10 minutes.
Break each egg individually into a custard cup and slip into tomato mixture. Cover and simmer 8-10 minutes or until eggs are done.
Heat tortillas in the microwave. Top with black bean and tomato mixture. Remove eggs with slotted spoon and place on top. Dress with cheese, salsa, and sour cream.
Nutritional info: 419 calories; 16g fat; 14g fiber; 23g protein