Ingredients:

• Salsa (recipe to follow)
• 1 can black beans
• 2 smashed garlic cloves
• 1/2 cup warm water
• 4 6-inch corn tortillas
• 3 tablespoons olive oil
• 4 eggs
• Crumbled queso fresco and chopped cilantro for serving

1. Drain and rinse black beans. Combine in small saucepan with smashed garlic, water, and pinch of salt.
2. Brush both sides of tortillas with 1 tablespoon of olive oil and bake in oven until crisp.
3. Fry one egg at a time in remaining olive oil.
4. To assemble, place one tortilla on each plate and top with beans, egg, salsa, queso fresco, and cilantro.
5. Enjoy!

Salsa:

Lay 4 halved roma tomatoes, a halved yellow onion, 2 halved poblano peppers (removed seeds for milder taste), and 4 smashed cloves of garlic cut-side up on a cookie sheet and roast at 375 until onions are translucent, tomatoes look soft, and peppers are charred. Let it cool, then run through a food processor with a pinch of salt and a cilantro bunch.

Hope you enjoy it!

Mollie