- Servings: 2
3/4 - 1 cup salsa, depending on your pan size (I'm especially fond of this, and buy ridiculous amounts when it goes on sale)
4 small corn tortillas
3/4 cup refried beans, warmed
1/2 cup guacamole, or 1/2 avocado, diced
2 radishes, thinly-sliced
1/3 cup crumbled Mexican white cheese (such as queso fresco), or creamy French- or Israeli-style feta
1/4 cup chopped fresh cilantro
additional hot sauce and lime wedges for serving
Pour the salsa in a pan large enough to accommodate 4 eggs, and warm over medium heat until it's just simmering. Crack the eggs into the pan, cover, and keep the heat just high enough to maintain a simmer. Cook until the eggs are done to your liking (I go for somewhere between runny and set, ~7 minutes). While the eggs are cooking, you can assemble your topping ingredients and warm the beans.
When the eggs are almost done, heat the tortillas directly over a burner to warm and soften them (a small amount of char is fine withe me as well). Ladle an egg into a warmed tortilla, top with whatever other ingredients you desire, and enjoy.