4 servings
* 1 16 oz. jar of salsa
* 1 15.5 oz. can black beans, rinsed
* 4 large eggs
* kosher salt and black pepper
* 2 scallions, sliced
* 1/4 cup chopped fresh cilantro
* 4 small flour tortillas, warmed
* 1/2 cup sour cream
In a large skillet, combine the salsa and beans and bring to a simmer. Make 4 small wells in the bean mixture. One at a time, crack each egg into a small bowl and slide it gently into a well. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks. Sprinkle with the scallions and cilantro. Divide among plates and serve with the tortilla and sour cream.
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