Ingredients

2 medium ripe tomatoes, chopped (about 1 ½ cups)

¼ cup finely chopped white onion

¼ cup chopped fresh cilantro

2 tablespoons lime juice (about 1 medium lime)

¼ teaspoon fine-grain sea salt

2 teaspoons extra-virgin olive oil

¼ cup finely chopped white onion

¼ teaspoon fine-grain sea salt

1 teaspoon ground cumin

1 can (15 ounces) black beans or pinto beans, rinsed and drained, or 1 ½ cups cooked beans

¼ cup water

Freshly ground black pepper, to taste

½ teaspoon lime juice

1 ½ cups (12 ounces) of your favorite red salsa, either homemade or jarred

4 teaspoons extra-virgin olive oil, divided

4 eggs

4 corn tortillas

½ cup shredded Monterey Jack cheese (optional)

Freshly ground black pepper

Optional garnishes: Crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro and/or hot sauce

Instructions

Step 1: To prepare the pico de gallo, combine the chopped tomatoes, ¼ cup onion, cilantro, lime juice, and ¼ teaspoon salt in a medium bowl. Stir well and set aside.

Step 2: Heat 2 teaspoons olive oil in a small saucepan over medium heat until shimmering. Add ¼ cup finely chopped onion and ¼ teaspoon salt. Cook, stirring occasionally, until onions soften and turn translucent, about 3 to 6 minutes.

Step 3: Stir in the ground cumin and cook until fragrant, about 30 seconds. Add the drained beans and ¼ cup water. Cover and cook for 5 minutes over medium heat.

Step 4: Lower the heat to low, remove the lid, and mash at least half of the beans using a potato masher or fork. Continue cooking uncovered for 2 to 3 minutes until the mixture thickens.

Step 5: Remove from heat, then stir in freshly ground black pepper and ½ teaspoon lime juice. Adjust seasoning if necessary. If too dry, add a small splash of water. Cover and keep warm.

Step 6: Warm the salsa in a medium saucepan over medium heat, bringing it to a simmer. Reduce heat to low and keep warm until serving. Alternatively, warm it in the microwave.

Step 7: Warm each corn tortilla individually in a small skillet over medium heat, flipping as needed. Spread the black bean mixture over each tortilla on individual plates. If using, sprinkle Monterey Jack cheese over the tortillas. Set aside.

Step 8: In the same skillet, heat 1 teaspoon olive oil over medium heat until shimmering. Crack an egg gently into the skillet without breaking the yolk. Fry until whites are set and yolk is cooked to your preference, tilting the pan occasionally. Place the egg on a prepared tortilla. Repeat with remaining eggs.

Step 9: Spoon about one-fourth of the warmed salsa across each dish, avoiding the egg yolk. Use a slotted spoon to add pico de gallo, leaving behind the tomato juices. Sprinkle with freshly ground black pepper and garnish as desired.

Step 10: Serve immediately. Leftover beans make a tasty dip for tortilla chips.

Tips & Variations

Use fresh, ripe tomatoes for the best pico de gallo flavor, or substitute with store-bought salsa fresca.

Try different beans like pinto or kidney beans depending on your preference.

Add sliced avocado or sprinkle crumbled Cotija cheese for more richness.

For a spicier version, add chopped jalapeño to the pico de gallo or drizzle with hot sauce.

If you prefer softer tortillas, wrap them in foil and warm in the oven before assembling.

Storage

Store any leftover beans and pico de gallo separately in airtight containers in the refrigerator for up to 3 days. Reheat beans on the stovetop or microwave until warmed through. Eggs are best enjoyed fresh, so avoid storing cooked eggs on the tortillas. Salsa can be kept refrigerated for up to a week.

FAQs

Can I prepare the beans and pico de gallo ahead of time?

Yes, both the beans and pico de gallo can be made a day in advance and stored separately in the refrigerator. This makes assembling the dish quicker on the day you want to serve it.