• 8 corn tortillas
• neutral oil
• 1/2 yellow onion, (sliced)
• 1 poblano pepper, (seeded and sliced)
• 2 jalapeños, (thinly sliced)
• 28 oz canned whole peeled tomatoes
• 1 tablespoon ancho chili powder
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt
• 15 oz canned pinto beans, (drained and rinsed)
• 4 eggs
• 1 avocado, (sliced)
• 2 oz cotija cheese, (crumbled)
• 1/2 cup fresh cilantro leaves
• 4-5 radishes, (thinly sliced)
• 2 limes, (cut into wedges)

1. Heat a layer of oil in a cast iron skillet over medium heat. Fry the tortillas for about 2 minutes per side, until crispy. Transfer to a paper towel lined tray to drain excess oil and season with salt. Remove all but 1 tablespoon of oil from the skillet.
2. Add the sliced onion, poblano, and jalapeños and saute for 2-3 minutes, until softened. Add the tomatoes and spices and use a wooden or silicone spoon to break up the tomatoes as they cook. Season with salt, and add the beans.
3. Bring to a simmer and simmer for 10-15 minutes, until some of the liquid has evaporated and the tomatoes have broken down. Make four well-like indentations in the tomatoes and crack an egg into each well. Simmer for another 8-10 minutes until the eggs are cooked to your desired doneness. You can speed up this process by covering the skillet loosely with a lid.
4. Remove from the heat and add your desired toppings. Serve with the crispy tortillas and lime wedges on the side.

Contributors

4ks-bot

Source

somuchfoodblog.com