Ingredients

The following ingredients have 4 Servings
  • 1 pound thick-cut bacon
  • 4 green onions (chopped, Reserve 1/2 cup of white parts for garnish)
  • 1 cup chopped red onion
  • 2 (28) ounce unsalted diced tomatoes, with juices
  • 1 cup canned black beans (rinsed and drained)
  • 3/4 cup cilantro (stems and leaves) (chopped and divided into stems and leaves)
  • 3 packages Goya Sazon seasoning with Azafran seasoning mix
  • 8 eggs
  • salt and pepper to taste
  • 2 avocados (halved and sliced)
  • 1/2 cup cotja cheese (crumbed, see notes for substitutions)
  • 1/2 cup green onions (white and light parts chopped)
  • 1/4 cup cilantro (leaves)
  • 8 corn tortillas
  • 1/2 cup Mexican crema (or sour cream)

Instruction

  • Heat the pan over medium heat. When the pan is warmed, fry the bacon. When the bacon slices look crispy, transfer them onto a plate/bowl with a slotted spoon and set aside.
  • Drain the bacon grease from the pan (can be saved in a jar for future use), leaving approximately 2 tablespoons in the pan.
  • Return the pan to the stovetop. Add the red onion and the dark green parts of the green onions. Sauté until they start to wilt and sweat. Add the Goya Sazón seasoning and stir well.
  • Once the onions are translucent, add the diced tomatoes (including juices), 2/3 of the bacon, and 1/2 cup of chopped cilantro and mix well. Let the sauce simmer for 10 minutes (uncovered) over medium heat.
  • Add the black beans and mix well. Simmer the sauce for 15-20 minutes (uncovered) over medium heat until the liquid has reduced and the sauce has thickened. Season with salt (if necessary – see notes) and pepper to taste.
  • Take a ladle and use the bottom part of the bowl to make indentations in the sauce, spaced 1" apart. Gently crack one egg over each indentation.
  • Lower the heat and cover the pan with a lid. Let simmer for 4-6 minutes for runny yolks or 8-10 minutes for yolks that are more set.
  • Remove pan from the heat and keep warm.
  • To serve, heat the corn tortillas on a frying pan or griddle over medium heat for about 90 seconds to 2 minutes on each side. Place a tortilla on each plate.
  • Scoop one egg with sauce (careful not to break the yolk) onto the tortilla.
  • Garnish with Mexican Crema, crumbled cotija cheese, crispy bacon, cilantro, green onions, a squeeze of lime juice. Serve avocado slices on the side.