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1
For the Black Beans:.
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2
Heat oil in a medium saucepan over medium heat.
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3
Add the onions and cook until soft, about 5 minutes.
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4
Add the garlic and cook for 1 minute.
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5
Add the cumin and cook 30 seconds.
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6
Add the beans and chipotle puree and cook until just heated through, about 1 minute.
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7
Season with salt and pepper and set aside.
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8
For the Avocado Relish:.
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9
In a medium bowl, gently combine the avocados, lime juice, oil, honey and cilantro.
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10
Season with salt and pepper and set aside.
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11
For the Eggs:.
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12
Heat oil in a saucepan slightly larger than the tortillas over medium heat until it is hot enough to make a piece of tortilla bubble vigorously.
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13
Using tongs, transfer one tortilla to the hot oil and fry for 30 seconds on each side, or just until crisp.
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14
Drain on paper towels and season with salt.
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15
Repeat with remaining tortillas.
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16
Heat butter in a large nonstick skillet over medium heat until hot.
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17
Gently break all the eggs into a bowl, keeping the yolks intact, then pour into the skillet and cook, covered, to desired doneness.Season with salt and pepper.
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18
To serve, place one tortilla on a large plate, top with 1/4 cup of the beans and a fried egg.
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19
Ladle some of the red and green chili sauces.
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20
over the sides of the egg, then sprinkle with some of the cheese.
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21
Top with a dollop of avocado relish and serve immediately.
