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North Dakota ranchers' eggs


1/4th teaspoon cumin
16-ounce can black beans
2 cups of your favorite salsa
1 tablespoon olive oil
4 round corn tortillas
1 tablespoon butter
4 large eggs
1/2 cup crumbled cotija cheese


Drain black beans, warm in pan, add 1/2 teaspoon ground cumin, salt
and pepper to taste, mash slightly. Heat a skillet over medium heat.
Add 1 tablespoon of oil. When olive oil ripples, add salsa and cook over
medium heat, stirring occasionally for about 10 minutes. Meanwhile,
begin warming beans in a separate pan. Transfer cooked salsa to bowl
and cover to keep warm. Wipeout skillet and heat over medium heat.
Add tortillas in single layer to dry skillet (working in batches as needed),
cook until warm and slightly toasted, turning as needed. Remove and
cover to keep warm. Heat skillet over medium heat. Coat pan with a bit
of butter. Fry eggs to preference; season to taste with salt and pepper.
Add additional butter as needed. Spread beans over tortilla and top
with fried eggs, layer with cooked salsa, and cheese. Add chopped fresh
cilantro, sliced avocado, jalapeno, or fresh corn as desired.

Serves 2.


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