1. Empty a can of black beans into a saucepan, and add:
– 1-2 tbsp dried shallot/onion
– big pinch garlic powder
– salt, to taste
– 2 pinches oregano
– big pinch epazote (if you have it)
– small pinch cayenne
– splash of juice: orange, lime, apple, anything with a little bit of sweetness
2. Cook beans over a low heat, with the top on, until they’re very mushy. Remove the top and cook down until sticky. Mash with back of spoon and divide into two bowls.
3. Put butter in a small saucepan over low heat & when hot crack two eggs into it. Cook eggs until yolks are still raw but whites are mostly done, then gently flip over with a spatula (this takes patience!). Cook for about 30 seconds, then scoot eggs from frying pan onto one portion of beans. Repeat for second portion.
4. Top with roasted tomato salsa & serve! If you don’t have roasted tomato salsa, you can use basically any Mexican-style salsa that isn’t too sweet.
not very alice 
Posted on December 2, 2011 by Alice M.
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