Mexican cuisine · Breakfast & Eggs

Huevos Norteños

Fried eggs on a toasted wheat tortilla with creamy refried beans, melted cheese, and tomato-chile salsa.

Ingredients · for 2 servings

• 4 wheat or corn tortillas
• 4 eggs
• 300 g black beans (canned)
• 3 tomatoes
• 1 onion
• 1 jalapeño
• 150 g queso fresco (or feta as a substitute)
• 1/2 bunch cilantro
• 4 tbsp vegetable oil
• Salt, pepper

Instructions

1. Halve the tomatoes and place them with the halved onion and the jalapeño in a dry skillet; roast over high heat for 6-8 min. until the skins have black spots.
2. Roughly blend the roasted vegetables with a pinch of salt and simmer the salsa uncovered in the skillet for 4 min. until it thickens slightly.
3. Drain the beans, warm them in 1 tbsp vegetable oil for 5 min., and mash coarsely with a potato masher into a spreadable purée; season with salt.
4. Toast the tortillas one at a time in a dry skillet for 1 min. per side until lightly blistered, then keep warm.
5. Heat the remaining oil in a nonstick skillet and fry the eggs over medium heat for 3-4 min. until the whites are set and the yolks still runny; season with salt and pepper.
6. Spread bean purée on two tortillas each, top with the fried eggs, pour hot salsa over them, and serve sprinkled with crumbled queso fresco and cilantro.