Finely chop onion, jalapeño and garlic, dice the tomatoes and chop cilantro. Keep the pre-cooked beans ready separately.

Ingredients

• 240 gTortillas, ready-to-bake or -fry, corn, without added salt
• 500 gBeans, black, mature seeds, cooked, boiled, without salt
• 10 gOil, olive, salad or cooking
• 100 gOnions, raw
• 25 gPeppers, jalapeno, raw
• 10 gGarlic, raw
• 500 gTomatoes, red, ripe, raw, year round average
• 100 gBeverages, water, tap, drinking
• 3 gSpices, cumin seed
• 6 gSalt, table
• 240 gEgg, whole, raw, fresh
• 10 gOil, olive, salad or cooking
• 15 gCoriander (cilantro) leaves, raw

Method

1. Finely chop onion, jalapeño and garlic, dice the tomatoes and chop cilantro. Keep the pre-cooked beans ready separately.
2. Heat 10 g oil for the sauce to 170 °C. Fry onion and jalapeño for 4 minutes, then garlic and cumin for 30 seconds. Add tomatoes, water and salt; simmer at 92 °C for 10 minutes until the salsa thickens.
3. Stir beans into half the salsa and heat for 4 minutes. Warm tortillas dry for 30 seconds per side in a second pan at 180 °C and keep them covered.
4. In a separate pan heat 20 g oil and fry four eggs in it for 3 minutes at 160 °C until the whites set. Top each tortilla with beans, salsa, an egg and cilantro, then serve immediately.