Poached Eggs Fiesta
Chef Christopher Seckman, North End Café
2 ½ cups water
1 tablespoon vinegar
2 cups cooked and drained black beans
1 cup salsa
½ cup red onion, chopped
2 tablespoons garlic, chopped
Juice of ½ a lime
½ cup corn, fresh
1 tablespoon chipotle or jalapeno, chopped
2 tablespoons cilantro, roughly chopped
Salt and pepper to taste
2 corn tortillas
¼ cup olive oil
½ cup cheddar cheese, grated
Hot sauce to taste
To poach the egg, combine the vinegar and water in a sauce pot over medium heat. Bring to a boil. Reduce heat to a simmer. Gently crack the eggs one at a time into the water mixture and let cook to desired temperature. Remove from water with a slotted spoon and set aside.
In a hot skillet, add the oil and onions and cook for 2 minutes. Add the garlic and cook one minute more. Add the corn and peppers and cook for 3 minutes, followed by the beans, cilantro and lime juice. Cook together for 3 minutes. Season with salt and pepper. Set aside.
Preheat the oven to 375 degrees Fahrenheit.
In another skillet, heat the corn tortillas. Place the heated tortillas on an oiled sheet pan. Place the bean mixture in the center of each tortilla, followed by the poached egg and top with cheddar cheese. Place the sheet pan in the oven and cook until cheese is melted. Serve with avocado slices and hot sauce.