Ingredients

• 1 16-ounce jar salsa (2 cups)
• 1 15.5-ounce can black beans, rinsed
• 4 large eggs
• kosher salt and black pepper
• 2 scallions (green onions), sliced
• 1/4 cup chopped fresh cilantro
• 4 small flour or corn tortillas, warmed
• 1/2 cup sour cream

Directions

• In a large skillet, combine the salsa and beans and bring to a simmer.
• Make 4 wells in the bean mixture. Crack each egg into a small bowl and slide it gently into a well. Season with ½ teaspoon salt and ¼ teaspoon pepper.
• Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks.
• Sprinkle with the scallions and cilantro. Divide among plates and serve with the tortillas and sour cream.