Blisters on My Sisters
A hearty Mexican-inspired breakfast dish featuring warm corn tortillas layered with rice, black beans, and sunny-side up eggs, served on a bed of peppery arugula. Perfect for a filling breakfast or brunch.
2 servings
19 min
Ingredients
- •6 piece corn tortillas, warmed
- •2 cups cooked white rice
- •1 cup Cuban Black Bean Soup, or canned black bean soup or black beans, drained
- •2 piece roma tomatoes (fresh or from a can of San Marzano tomatoes), chopped
- •1 tablespoon Minced jalapeño or chipotle peppers
- •2 piece extra-large eggs
- •2 handful arugula
Cooking Instructions
- 1.
Heat the tortillas on the griddle or in whatever way you like to heat tortillas.
5 min
- 2.
In a sauté pan over medium heat, combine the rice,soup, tomatoes, and jalapeño peppers.
3 min
- 3.
Mush it all up together.
2 min
- 4.
Meanwhile, cook the eggs sunny-side up.
5 min
- 5.
To serve, put 1 handful of arugula in the bottom of two plates.
1 min
- 6.
Put the tortillas side by side on top of the arugula, and the rice-beans mixture on top of the tortillas, dividing it evenly.
2 min
- 7.
Carefully slide the sunnies on top of that, and serve.
1 min