Huevos Rancheros with Avocado Salsa Verde Recipe

Heat a drizzle of olive oil in a medium-sized saucepan over medium heat.

Once the oil is warmed, add the onion and sauté for a few minutes, stirring often, until the onions are turning translucent. Add the chili powder, cumin, and cayenne and stir. Add the beans and ¼ cup of water and stir to combine.

Cover the pan, reduce heat, and let the beans simmer for about 10 minutes. Remove from heat, mash some of the beans with the back of a big spoon and cover the pan until you are ready to serve.

Meanwhile, in a food processor, combine the salsa verde, avocado, cilantro, ½ of the jalapeño, garlic clove and the juice of ½ lime.

Purée the salsa until it is super creamy, stopping to scrape down the sides as necessary. Transfer the salsa verde to a small saucepan and gently warm it over medium-low heat, stirring often.

Fry the eggs and top with a light sprinkle of salt and pepper.

Warm tortillas directly over a medium-low gas burner flame or in a pan, flipping until warmed through.

On each plate, top tortilla with black beans, avocado sauce, and egg. Garnish with crumbled feta, cilantro, chopped radishes, and jalapeño. Serve with a bottle of hot sauce on the side.