Eggs on the Farm

Eggs on the Farm


  • 4 to 8 farm fresh eggs
  • 4 corn tortillas
  • 1 cup cooked beans (black or pinto)
  • 1-2 Tablespoons canola oil

For salsa

  • ½ of a small onion (red or white), finely chopped
  • 2 large heirloom tomatoes
  • 3 to 5 jalapeño peppers (or your favorite pepper)
  • 2 Tablespoons lime juice
  • ¼ to ½ cup chopped cilantro
  • 2 garlic cloves, minced
  • salt and pepper to taste
  • Toppings (optional)
  • avocado slices
  • cilantro microgreens
  • queso fresco or cheddar cheese


Step 1

Make the salsa: Place all salsa ingredients in a saucepan over low heat. Stir occasionally and heat until warm and fragrant. Use a whisk to blend well and mash into a warm, blended salsa.

Step 2

Heat oil over medium-high heat in a nonstick skillet. Add 1 tortilla at a time, fry for 2-3 seconds per side and then move to a paper towel to drain.

Step 3

Add remaining oil to the nonstick skillet, if needed. Then break eggs into skillet and cook sunny side up (or as desired). Add beans around the eggs and heat over medium heat.

Step 4

Warm 4 soup plates or bowls. Place a tortilla in each one. Top with beans, 1 or 2 eggs, and warm salsa. Add toppings if desired. 

Courtesy of
Recipe by Sarah Krajewski