A classic Mexican breakfast made easier with some store-bought ingredients.
1 corn tortilla
1/2 tablespoon light cooking oil (such as safflower or canola oil)
1/3 cup canned black beans or pinto beans, reheated (whole or refried)
1 large or extra large egg
1/4 cup bottled or canned salsa (you can choose red or green)
Heat 1/3 cup of beans and 1/4 cup salsa and set aside.
In a skillet, heat 1/2 tablespoon canola oil over medium heat. Lightly fry the tortilla on both sides and transfer to a paper-towel lined plate to drain off any excess oil; discard the paper towel. Spread the beans over one side of the tortilla.
In the skillet, there should still be a little bit of oil. Crack the egg into the skillet and cook the egg sunny side up, 1-2 minutes until the white is opaque and the yolk has slightly set.
With a spatula, transfer the egg on top of the beans. Pour the warm salsa gently over the top of the egg and serve.
Recipe by The Other Side of the Tortilla at https://theothersideofthetortilla.com/2017/03/easy-huevos-rancheros/