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1
For the Salsa: Toss the first 8 ingredients together in mixing bowl, then spread out onto a baking pan and roast in preheated 375F oven for 40 minutes.
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2
For the Beans: Pulse beans 10 times in food processor.
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3
Heat bacon fat made from cooking one slice of bacon chopped and strained.
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4
Add onion, jalepeno peppers, and garlic.
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5
Cook until tender (about 5 minutes).
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6
Stir in cumin and salt.
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7
Add beans and heat through.
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8
Take out the roasting vegetables for the salsa and let cool for 10 minutes.
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9
Raise temperature in oven to 450F.
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10
For the Tortillas: brush both sides of the tortillas with olive oil and sprinkle with salt.
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11
Place on baking pan and cook in oven for 5 minutes or until lightly browned and crisp.
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12
Flip over and cook 2-3 minutes more.
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13
Continue the salsa: 1st pulse onions and peppers in food processor for 10 seconds.
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14
Add the tomatoes and pulse an additional 10 seconds.
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15
Add cilantro and lime juice.
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16
For the eggs: Heat salsa in frying pan to simmer then turn off heat.
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17
Make 4 wells in the salsa crack the eggs into them (or first crack each egg into a bowl to be sure not to get any shells into the salsa).
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18
Season each egg with salt and pepper and heat on medium low 3-4 minutes for runny eggs or 5-7 minutes for well done eggs.
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19
Place tortilla on plate, top with egg and salsa and serve beans on the side.
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20
garnish with fresh cilantro and a lime wedge.
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21
ENJOY!
