Real Simple, January 2010

Hands-On Time: 15 minutes
Total Time: 15 minutes
Serves 4

1 16-ounce jar salsa (2 cups – I used the Frontera brand by Rick Bayless)
1 15.5-ounce can black beans, rinsed
4 large eggs
Kosher salt and black pepper
2 scallions, sliced
1/4 cup of cilantro
4 small four tortillas, warmed (I actually used corn)
1/2 cup of sour cream (I used the “light” version)

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 scallions and cilantro. Divide among plates and serve with tortillas and sour cream.