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Eggs Mix

8 corn tortillas

Neutral oil

½ yellow onion, sliced

1 poblano pepper, seeded and sliced

2 jalapeños, thinly sliced

28 oz canned whole peeled tomatoes

1 tablespoon ancho chili powder

2 teaspoons ground cumin

1 teaspoon garlic powder

½ teaspoon dried oregano

1 teaspoon kosher salt

15 oz canned pinto beans, drained and rinsed

4 eggs

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Toppings

1 avocado, sliced

2 oz cotija cheese, crumbled

½ cup fresh cilantro

4-5 radishes, thinly sliced

2 limes, cut into wedges

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1. Heat a layer of oil in a cast iron skillet over medium heat.

2. Fry the tortillas for about 2 minutes per side, until crispy.

3. Transfer to a paper towel lined tray to drain excess oil and season with salt.

4. Remove all but 1 tablespoon of oil from the skillet.

5. Add the sliced onion, poblano, and jalapeños and saute for 2-3 minutes, until softened.

6. Add the tomatoes and spices and use a wooden or silicone spoon to break up the tomatoes as they cook.

7. Season with salt, and add the beans.

8. Bring to a simmer and simmer for 10-15 minutes, until some of the liquid has evaporated and the tomatoes have broken down.

9. Make four well-like indentations in the tomatoes and crack an egg into each well.

10. Simmer for another 8-10 minutes until the eggs are cooked to your desired doneness.

11. Remove from the heat and add your desired toppings.

12. Serve with the crispy tortillas and lime wedges on the side.