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1
Soak beans overnight or boil 3 minutes then cover and let stand 1 hour.
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2
Drain beans and cover with fresh water.
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3
Boil until tender, about 1 1/2 hours.
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4
Drain beans and reserve liquid.
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5
In a medium skillet saute onion and garlic in oil until tender, about 5 minute.
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6
Remove 3 tablespoons of the onion/garlic mixture and combine it with the beans.
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7
Add chili powder and mash beans until smooth adding reserved liquid as necessary.
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8
Season with salt and pepper.
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9
Add peppers to the remaining onion mixture and saute another few minutes.
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10
Add tomatoes, oregano, cilantro, water and pepper sauce.
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11
Cover and simmer 15 minutes.
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12
Whisk together flour, baking powder and salt.
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13
Whisk together milk, butter and 1 egg.
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14
Add milk mixture to cornmeal mixture and mix until blended.
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15
Let batter rest 5 minutes.
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16
Pour about 1/4 the batter onto lightly greased skillet to make 4 diameter cakes.
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17
Cook over medium heat until lightly browned, about 3 minutes each side.
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18
Carefully break remaining 4 eggs into simmering sauce, keeping them apart.
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19
Cover and cook until eggs are set and yolks are the way you prefer, about 4-8 min, soft-hard.
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20
Cover corn cake with beans, top with egg and some sauce.
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21
Sprinkle cheese over the tops and broil briefly.
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22
Garnish with cilantro leaves and serve.
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23
There is a lot of overlap in cooking times.
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24
You could knock the time down with prepared salsa and refried beans, but why?
