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Export 13 ingredients for grocery delivery
Step 1
In a small saucepan, combine the tomatoes, onion, green chiles, 2 teaspoons cumin, and 1 teaspoon salt. Cover and cook over medium-low heat, stirring often, until the onions are softened and the tomatoes break down, 15 to 20 minutes. Remove from the heat.
Step 2
Transfer the salsa to a blender. Remove the center lid insert and cover with a clean kitchen towel to allow steam to escape. Puree until smooth, about 20 seconds. Set the salsa aside.
Step 3
Return ½ cup of the salsa to the saucepan. Add the beans, 1 tablespoon of the oil, ¼ teaspoon salt, and ¼ teaspoon cumin. Cook over medium-low heat, stirring often and lightly mashing with a fork, until heated through and well combined, about 4 minutes.
Step 4
In a large skillet, heat 5 tablespoons of the oil over medium-high heat. Fry the tortillas, two at a time, turning occasionally, until crisp and the edges are lightly browned, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain.
Step 5
Reduce the heat to medium. Crack 2-4 of the eggs into the skillet, leaving space between each egg. Sprinkle with salt to taste. Fry until the whites are set and the yolks are still runny, 3 to 4 minutes. Transfer the eggs to a paper plate. And repeat with the remaining eggs.
Step 6
Spread some of the salsa on each serving plate. Top with crispy tortillas, and spread about 2 tablespoons of beans over each one. Place an egg on top of the beans. Spoon the remaining salsa evenly over top. Garnish with desired toppings.
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