The Ultimate Fried Egg Breakfast Tacos

1. 1

   Get out two skillets. Heat both over medium heat. Put a flour tortilla in one and toast it a bit on both sides until it has puffed up. Repeat with the second flour tortilla. Meanwhile, put the 2 tablespoons of oil in the other skillet and, when the oil is hot and shimmery, put a corn tortilla in and shallow-fry it on both sides, until it has crisped up a bit but is still malleable, about 30 seconds per side. Repeat with the second corn tortilla. Put one flour tortilla on each of two plates and top each with the fried corn tortilla. (Yes, each taco will have two tortillas!)

2. 2

   When the tortillas are done, put the black beans and a splash of their cooking liquid into the dry pan where you toasted the flour tortillas and heat them gently and season to taste. Melt the tablespoon of butter in the pan where you fried the corn tortillas (leaving the remaining oil in the pan) and crack in two eggs. Cover this pan with a lid and cook until the whites are set and the yolks are still runny, about 2-4 minutes (check them often!). You might need to spoon some of the fat in the pan over the top of the whites to finish them off.

3. 3

   Assemble the tacos by spooning some of the black beans onto the tortillas and top with a sprinkling of cheddar. Put the fried egg on next and season with salt and pepper. Put a good handful of cilantro on next and squeeze some lime juice over it, and then add 3-4 pickled jalapeno slices. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.