For the salsa:
2 small tomatoes, seeded and chopped
1 small onion, chopped
1 medium jalapeno, chopped
1 garlic clove, chopped
1 tablespoon lime juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
For the Black Bean Puree:
1 (15.5-ounce) can black beans, drained and rinsed
1 clove garlic, smashed
1 teaspoon ground cumin
1/2 teaspoon lime juice
2 teaspoons extra-virgin olive oil
Pinch salt
2 (12-inch) flour tortillas
1 tablespoon melted butter
8 eggs, room temperature
1/2 cup shredded Cheddar
1/2 cup shredded pepper jack cheese
Sour cream, for garnish
Special equipment: 4 (4 by 2-inch) ramekins
Preheat oven to 350 degrees F.
For the Salsa: In a small bowl mix together, tomatoes, onion, jalapeno, garlic, juice, olive oil, hot sauce, and cilantro. Season with salt and pepper, to taste.
For the Black Bean Puree: In a food processer, blend all ingredients together until smooth.
To assemble: Stack tortillas on a cutting board. Using the bottom of the ramekin as a guide, cut 8 circles out of the tortillas. Spread the bean puree evenly on 1 side of each tortilla round. Place a round in each ramekin, bean side up. Crack 2 eggs into each of the 4 ramekins, followed by 1/4 cup of salsa, and 1 tablespoon each of Cheddar and jack. Cover with another tortilla round, bean side down. Do not jam the dishes with too much. The eggs will expand during cooking and overflow. Brush tops of each tortilla with butter and bake on a sheet tray for 35 minutes. Top with remaining cheese during the last 10 minutes of cooking. Cheese should be melted and golden on top. To serve, top with sour cream and salsa.
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