With the quick-cooking tomatillo salsa prepared ahead of time, this smoky, ﬂavorful dish comes together in minutes. For a spicier salsa, don’t remove the jalapeño seeds before broiling.
Active time: 15 minutes
Total time: 20 minutes
1 pound tomatillos (about 8-10), husked and rinsed
1 jalapeño pepper, sliced in half lengthwise, stem and seeds removed
4 large garlic cloves, peeled ½ bunch cilantro, roughly chopped
½ teaspoon salt
½ small white onion, finely chopped and rinsed under cool water
2 (14-ounce) cans black beans, drained and rinsed
4 large eggs 8 small corn tortillas, warmed
1 avocado, sliced
2 scallions, thinly sliced
- To make the salsa, preheat the broiler and place a rack 4 inches below it. Put tomatillos and jalapeño halves on a rimmed baking sheet and broil until they begin to blacken and soften, about 5 minutes. Turn the halves over, add garlic cloves to the pan, and repeat.
- Remove from the oven and cool before transferring the contents of the baking sheet, including the tomatillo juices, to a blender. Add the cilantro, ½ teaspoon salt, and ½ cup water and blend to a coarse puree. Spoon into a bowl. Add onions and stir to combine.
- In a large skillet, combine the black beans and 1 cup tomatillo salsa over medium heat and bring to a simmer.
- Using the back of a spoon, make four wells in the bean mixture. Crack an egg into a bowl and gently slide it into one well. Repeat with the remaining eggs. Season with salt and pepper.
- Cover skillet and cook 3-5 minutes, until whites are set but yolks are still runny.
- Serve on tortillas with sliced avocado, scallions, and additional salsa, if desired.
Per serving: calories 491, fat 17 g, protein 25 g, carbohydrates 60 g, dietary ﬁber 22 g, sugar 5 g
This is recipe is nut-free, dairy-free, soy-free, gluten-free, and vegetarian.