Sunny-Side-Up Eggs with Pico de Gallo and Black Beans from the Pot

Tia Rosa
Tia Rosa
This is a 100% Mexican breakfast, it’s a combination of sunny-side-up eggs with one of the richest salsas we have in Mexico: Pico de Gallo. We finish this delicious dish with a generous spoonful of black beans that will add all the necessary flavor to this DELICIOUS recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
3
Servings
  • 3 Tía Rosa® wheat flour tortillas
  • 6 eggs 6 eggs
  • 2 tomatoes, seedless and finely chopped
  • 1/8 onions, finely chopped 1/8 onions, finely chopped
  • 2 Jalapeño chiles, finely diced 2 Jalapeño chiles, finely diced
  • 180 grams black beans, cooked 180 grams black beans, cooked
  • 3 pinches salt 3 pinches salt
  • 2 pinches ground pepper 2 pinches ground pepper
  • 50 milliliters vegetable oil 50 milliliters vegetable oil
Preparation
20 mins
15 mins
Low
  • Fry the onion, tomato, and chili, season with salt and pepper, and set aside.
  • Heat oil in a pan, break the eggs being careful not to break the yolk, season with salt and monitor the cooking.
  • Place the eggs on the Tía Rosa® Tortillinas®, and this on top of the hot black beans.
  • Finish by surrounding with the sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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