A bright, sunny-side-up fried egg steals the show on this Southwestern salad topped with queso fresco, cilantro, and a citrusy black-bean-and-tomato salsa.
Ingredients
- 1(15 1⁄2-ounce) can black beans, drained and rinsed
- 3large plum tomatoes, seeded and chopped (about 1 1/2 cups)
- 1/2medium red onion, finely chopped (about 1⁄4 cup)
- 3/4 c.extra-virgin olive oil
- 1/2 c.fresh lime juice (from about 3 limes)
- 3 tbsp.roughly chopped fresh cilantro (about 10 sprigs), plus more leaves for garnish
- 3/4 tsp.hot sauce
- 3/4 tsp.salt
- 12 c.mixed spring greens (about 8 ounces)
- 6corn tortillas
- 6large eggs
- Freshly ground pepper
- 1/2 c.crumbled queso fresco (about 3 ounces)
.css-l74ltq{justify-self:center;margin-top:0.9375rem;width:100%;}@media(min-width: 48rem){.css-l74ltq{grid-column:2/3;}}@media(min-width: 64rem){.css-l74ltq{max-width:40.25rem;}}@media(min-width: 73.75rem){.css-l74ltq{padding-left:1rem;}}@media(min-width: 90rem){.css-l74ltq{padding-left:2rem;}}
Directions
-
- Step 1
In a medium bowl, gently stir black beans, tomatoes, onion, 1/2 cup oil, lime juice, cilantro, hot sauce, and salt to combine to create a fresh salsa. Set aside. Divide greens among 6 dinner plates and set aside.
- Step 2With 1 tablespoon olive oil, lightly brush all 6 tortillas and sprinkle lightly with salt to taste. Toast tortillas directly under broiler or over an open flame, 1 minute per side. Cut tortillas into quarters and wrap in foil to keep warm.
- Step 3Evenly divide all but 1/2 cup of the salsa among the plated greens. Divide remaining oil between 2 large nonstick skillets over medium-high heat. Crack 3 eggs into each pan and reduce heat to medium.
- Step 4Season eggs with salt and pepper to taste, and cook, lightly splashing tops of eggs with pan oil, until whites are opaque and yolks are deep golden, about 3 minutes. Transfer 1 egg onto each plate. Sprinkle eggs with queso fresco and remaining salsa; garnish with cilantro. Serve salads immediately with reserved tortillas.
- Step 1