Ingredients

• 1 cup whole peeled tomatoes
• 1/2 cup chicken stock
• 1/4 small yellow onion
• 2 small cloves garlic, peeled
• 1 chipotle chile in adobo
• 4 teaspoons ground cumin
• 2 tablespoons vegetable or olive oil
• Two 14-ounce cans of pinto or black beans, with liquid
• 4 large eggs
• Salt, to taste
• Lime juice, to taste
• Lime wedges
• Cotija, crumbled
• Avocado, peeled and sliced
• Cilantro leaves, roughly chopped
• Jalapeno, finely chopped
• White onion, finely chopped

Instructions

1. In a blender, finely puree the tomatoes, stock, onion, garlic, chile and cumin until smooth.
2. Heat the oil in a large nonstick pan set over medium-high heat. Once hot, pour contents of the blender into the pan and season lightly with salt. Simmer until the sauce reduces by half, about 3 minutes. Stir the beans and their liquid into sauce. Cook until the sauce simmers and thickens slightly, about 2 minutes.
3. Crack the eggs into pan, leaving enough space between each egg so they do not touch the sides of the pan or each other. Reduce the heat to medium-low, so the sauce barely simmers, and cover pan. Continue to gently cook until the whites are set but the yolks remain runny, about 4 more minutes. Serve with the garnishes of your choosing.