8 each: corn tortillas, eggs
1/8 - 1/4 tsp each: salt, pepper
1 c. prepared salsa
1 can drained, black or pinto beans
2 - 5 T. oil (adjust amount needed)
1 clove garlic crushed, chopped
2 - 3 T. butter
Peel, crush and chop garlic.
Place beans, garlic in a microwave safe bowl. Toss with some of the oil, salt, pepper. Cook for 1 - 2 min.
Preheat sauté pan to medium high heat. Lower heat, add some of the oil. Fry tortillas on 1 side for 1 - 3 min. Turn tortilla over and fry on other side for 1 - 3 min. more or until crisp. Repeat process with remaining tortillas. Transfer to a plate.
Remove bowl with the beans from microwave. Cover bowl with a small plate to keep warm.
Add butter to pan. Crack 2 eggs into pan. Sprinkle with some salt and pepper. Cook for 1 - 2 min until desired doneness. Repeat process with remaining eggs. Add more butter if needed.
To serve: Place 2 tortillas on a plate. Top each tortilla with an egg. Spoon some of the beans on the plate. Spoon some of the salsa over eggs.