2 servings
Ingredients
- 1 1/4 c red onion
- 2 garlic cloves
- 1/2 tsp smoked paprika
- 1/2 tsp ground ancho chile
- 1/2 tsp ground cumin
- 1 c canned crushed tomatoes
- 1/2 c cooked black beans
- 1 avocado
- 1/2 lime
- 2 eggs
- 3 oz yellow corn tortilla chips
- 1 1/2 oz queso fresco
- Cholula
Instructions
1
Warm 2 to 3 tsp oil in a large frying pan over medium heat. Add 1 c onion, season with salt, and cook until soft, about 5-7 minutes.
2
Raise heat to medium-high, stir in garlic, smoked paprika, ancho, cumin, and cook until fragrant, about 30 seconds.
3
Add tomatoes, 1/2 c water, and season with salt. Bring to a boil, reduce to a simmer, stirring occasionally, until the sauce thickens slightly, about 8-10 minutes. Stir in black beans to warm.
4
In another pan, prepare two eggs over easy or sunny side up to preference.
5
To plate, place half the chips in each bowl and cover with beans and tomatoes. Sprinkle with crumbled queso fresco. Place an egg, half of the sliced avocado, and a lime wedge on each serving. Serve with Cholula hot sauce.