I cooked breakfast.

• 1 can black beans
• 1 can Rotel-style tomatoes
• 1 jar Aldo Tomatillo & Avocado salsa
• 2 T water
• 4 eggs
• 2 T avocado oil, divided
• 1/4 t cumin
• 3/4 t smoked paprika
• 1 cup Shredded cheese
• 2 T sour cream
• 4 small flour torillas

1. Heat 1T oil in a small skillet. Add the paprika and cumin for about 1 minute. Add beans with juice and Rotel and juice. Stir. Let it come to a simmer.
2. Heat 1T (or probably more) oil in a large skillet. Crack two eggs into a bowl, and then the other two in another bowl. Once the oil gets hot, pour one bowl of eggs to one side and the other, the other. After 30 seconds, cut the heat and add the water. Cover to steam.
3. Toast the tortillas in another skillet or in the oven. Put two on each plate.
4. Spoon the beans on the tortillas. Put the eggs on. Sprinkle with cheese. Dollop on salsa and sour cream. Serve.