1 large flour tortilla (per plate)
½ c. oil, for frying (see Note)
2 large eggs (per plate)
½ c. cooked brown rice (per plate)
½ c. cooked, drained, rinsed black beans (per plate)
1 small scoop fresh tomato salsa (per plate)
1 small scoop guacamole (per plate)
1 small scoop sour cream (per plate)
Fresh cilantro, as garnish
Hot sauce, as garnish
Assemble ingredients. Warm serving plates in the oven. Heat both sides of tortilla in a large skillet and transfer to warm plate in oven. Heat oil in large skillet: I used a generous amount, allowing eggs to crisp as they cook. Break eggs into small, individual bowls: This will allow you to work faster as you plop and separate them into the hot oil.
As the eggs fry, place a large scoop of brown rice at the top left of each tortilla. This rice will become the bed upon which the eggs will rest. Place a large scoop of black beans at the top right of the tortilla. Below it, fan small, individual scoops of salsa, guacamole, and sour cream. Turn eggs “over easy,” frying a few seconds more. Transfer eggs onto rice. Garnish with a few cilantro sprigs, serve immediately, and pass the hot sauce!
Note: Lower the fat content of this recipe by substituting fresh tomato sauce for the oil in which the eggs cook. You can make your own tomato sauce quickly and easily: Slice one ripe, medium tomato in half, grating the cut side into a skillet and discarding the skin. For this recipe, use one tomato for every 2 eggs you intend to cook. Warm the sauce over medium-high heat, slipping each egg into it. When the eggs are cooked, pour sauce and eggs over the brown rice on the tortilla.
|Brown rice ...|
|Black beans ... a healthy start to a great vegetarian meal!|
|Warm flour tortilla in large skillet on medium-high|
|Cook eggs over easy, allowing them to crisp slightly|
|Begin assembling ingredients on tortilla|
|Work at the edges, keeping colors and flavors distinct|
|Rice, beans, sour cream, tomato salsa, guacamole ...|
|And finally, the eggs! Serve with hot sauce!|