Easy and tasty, this delicious recipe will dazzle your brunch guests or make any breakfast a special meal.
3/4 cup Chili Con Queso Dip or Mexicali Dip
1, 4-ounce can diced green chilies (see tip)
About 3 Tablespoons cooking oil
4, 6- to 7-inch corn tortillas
4 large eggs
Salt and pepper
1 tomato, diced
2 scallions, sliced
1/4 cup sour cream
1 Cup of Black Beans (half a can)
Salsa verde or green hot sauce, for serving (optional)
In a small saucepan over low heat, combine beans, dip and chilies; bring to gentle simmer, stirring occasionally. Remove from heat, cover, set aside.
Meanwhile, in a medium nonstick skillet over medium heat, warm 1 Tablespoon oil. Working one at a time, add tortillas and cook until warmed and lightly browned, 45 to 60 seconds per side, adding more oil if necessary. Transfer tortillas to a plate and cover to keep warm.
Return skillet to medium heat, warm 1 Tablespoon oil. Gently crack eggs into skillet and cook until just set on bottom, 45 to 60 seconds. Sprinkle with salt and pepper, cover and cook to desired doneness, 1-1/2 to 2 minutes.
Arrange 2 tortillas on each plate. Top with dip mixture, eggs, tomato, scallions and sour cream. Serve with salsa or hot sauce, if using, on the side.
Look for canned diced green chiles in the Latin section of your supermarket.
To make this dish your own, try different types of beans and salsa, and different flavors of La Terra Fina dip.
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