Ingredients:
- Creole Pico De Gallo
- Refried Red Beans
- 3/4 cup red salsa, homemade or jarred
- 2 teaspoons canola oil, divided (or avocado, grapeseed, or vegetable oil)
- 2 eggs
- 2 corn tortillas
- 1/4 cup shredded Monterey Jack Cheese (optional)
- Freshly ground black pepper
Directions:
- Make Creole Pico de Gallo and Refried Red Beans. Set aside for later.
- Warm salsa in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, and reduce heat to low. (Or, heat salsa in microwave in 30 second intervals, stirring until warmed throughout.)
- In a small skillet over medium heat, warm tortillas individually, flipping as necessary. Spread refried red beans mixture over tortillas, and put on individual plates. If using cheese, sprinkle over tortillas. Set aside.
- To the same skillet over medium heat, add 1 teaspoon canola oil and warm till shimmering. Crack an egg into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set, and the yolk is cooked to your taste. Place fried egg on top of prepared tortilla, and repeat with the remaining egg and tortilla.
- Spoon warmed salsa over eggs, avoiding the yolks. Use a slotted spoon or fork to do the same with the Pico de Gallo.
- Add freshly ground black pepper and your choice of additional garnishes.
- Serve immediately.