I saw the recipe for this on America’s Tests Kitchen and decided to try it out. It came out just wonderful! If you’d like to try it, I’ve provided the recipie here for you. Some things to keep in mind as you make it. You might want to boost the level of cumin a tad. Their measurements for this were on the conservative side. Also, my eggs were done (solid) in about 3 minutes on meduim-low heat, so keep an eye on them. And remember to NOT use aluminum foil when roasting the vegetables. Tomatoes and foil don’t go well together. They leach metal from the foil and turn bitter, and its better for you anyway. Definitely make the salsa (and maybe even the beans) a day or two ahead. Will save a great deal of time on the morning of prep. I highly recommend this dish. It was wonderful and you can see pictures of how it turned out over on my Flickr page. Enjoy!
For extra-spicy salsa, add some of the reserved jalapeño ribs and seeds to taste. If you need to hold the tortillas for a short time, cover the baking sheet with foil. If you like, serve with refried beans (see related recipe below).
Serves 2 to 4
3 medium jalapeño chiles , halved, seeds and ribs removed (see note above)
1 1/2 pounds plum tomatoes (about 8 medium), cored and halved
1/2 medium yellow onion , cut into 1/2-inch wedges
2 medium cloves garlic , peeled
1 tablespoon tomato paste
3 tablespoons vegetable oil
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3 tablespoons minced fresh cilantro leaves
1 – 2 tablespoons fresh lime juice from 1 or 2 limes, plus additional lime cut into wedges for serving
4 flour tortillas
4 large eggs
Ground black pepper
1. FOR THE SALSA: Adjust oven rack to middle position; heat oven to 375 degrees. Mince one jalapeño and set aside. In medium bowl, combine tomatoes, remaining jalapeños, onion, garlic, tomato paste, 1 teaspoon salt, 2 tablespoons oil, cumin, and cayenne; toss to mix thoroughly. Place vegetables cut side down on rimmed baking sheet. Roast until tomatoes are tender and skins begin to shrivel and brown, 35 to 45 minutes; cool on baking sheet for 10 minutes. Increase oven heat to 450 degrees. Using tongs, transfer roasted onions, garlic, and jalapeños to bowl of food processor. Process until almost completely broken down, about 10 seconds, pausing halfway through to scrape sides of bowl with rubber spatula. Add tomatoes and process until salsa is slightly chunky, about 10 seconds more. Add 2 tablespoons cilantro, reserved minced jalapeño, salt, pepper, and lime juice to taste.
2. FOR THE TORTILLAS: Brush both sides of each tortilla lightly with remaining tablespoon oil, sprinkle both sides with salt, and place on clean baking sheet. Bake until tops just begin to color, 5 to 7 minutes; flip tortillas and continue to bake until golden brown, 2 to 3 minutes more.
3. FOR THE EGGS: Meanwhile, bring salsa to gentle simmer in 12-inch nonstick skillet over medium heat. Remove from heat and make four shallow wells in salsa with back of large spoon. Break 1 egg into cup, then carefully pour egg into well in salsa; repeat with remaining eggs. Season each egg with salt and pepper to taste, then cover skillet and place over medium-low heat. Cook until desired doneness: 4 to 5 minutes for runny yolks, 6 to 7 minutes for set yolks.
4. TO SERVE: Place tortillas on serving plates; gently scoop one egg onto each tortilla. Spoon salsa around each egg, covering tortillas, but leaving portion of eggs exposed. Sprinkle with remaining cilantro and serve with lime wedges.
Makes 3 cups
1/2 cup low-sodium chicken broth
2 (15.5 ounces each) cans pinto beans , drained and rinsed
1 tablespoon vegetable oil
3 ounces bacon, and diced very small
1 small onion , chopped fine (about 3/4 cup)
1 jalapeno chile , seeds and ribs removed, chile minced
1 poblano chile , seeds and ribs removed, chile chopped fine (about 1/4 cup)
1/4 teaspoon table salt
3 small cloves garlic , minced or pressed through garlic press (about 1 1/2 teaspoons)
1/2 teaspoon ground cumin
1 tablespoon minced fresh cilantro leaves
2 teaspoons fresh lime juice (optional)
1. Process broth and beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary. Add remaining beans and process until slightly chunky, about ten 1-second pulses.
2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add bacon and cook, stirring occasionally, until fat has rendered and bacon is well browned, about 10 to 15 minutes. Transfer bacon to small bowl with slotted spoon and set aside (you should have about 2 tablespoons of fat left in skillet.)
3. Increase heat to medium-high; add onion, chiles, and salt and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Add beans and stir until thoroughly combined. Reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes. Stir in cilantro and lime juice, if using, and serve.