Total Time
13mins
Prep 5 mins
Cook 8 mins

This is a Bobby Flay recipe that appeared in the Wall Street Journal. It is served with black beans, avocado relish, and my recipes ( Bobby Flay's) for red and green chili sauces, Red Chili Sauce and Green Chili Sauce.It makes a wonderful brunch with some melon or fruit salad on the side. I've had something very similar to these eggs when we've stayed in Santa Fe.

Ingredients Nutrition

Directions

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

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