Chilaquiles Verdes

Ingredients

• 8 (7 inch) corn tortillas
• 2 tablespoons avocado oil, divided
• 0.5 teaspoon sea salt
• 2 cups salsa verde
• 2 cups black beans, cooked and drained
• 4 large eggs
• salt and freshly ground black pepper to taste
• 1 large avocado – peeled, pitted, and cubed
• 2 medium tomatoes, diced
• 0.5 small red onion, diced
• 0.25 cup chopped fresh cilantro, or to taste

Steps

1. Bring the oven to 400 degrees F (200 degrees C); prepare a baking sheet by lining it with parchment paper.
2. Cut every tortilla into 8 triangles and spread them across the prepared sheet. Brush the tops with 1 tablespoon avocado oil and sprinkle on the sea salt.
3. Bake in the preheated oven for about 10 minutes, until golden brown.
4. In a skillet over medium-high heat, bring the salsa verde to a simmer, taking 2 to 3 minutes. Take it off the heat, add the baked tortilla chips, toss to coat, and leave for 3 to 5 minutes.
5. In the meantime, warm the black beans until hot, using either the microwave or a saucepan.
6. In a large skillet over medium heat, heat 1 tablespoon avocado oil. Crack in the eggs and cook for about 1 minute, until their outer edges are opaque. Put on a lid, lower the heat to low, and cook for about 4 minutes, until the whites are completely set. Season with salt and pepper.
7. Divide the salsa verde and tortillas among 4 bowls. Top each with a fried egg, black beans, avocado, tomatoes, red onion and cilantro.