16-ounce jar salsa (2 cups)

15.5-ounce can black beans, rinsed

4 large eggs

black pepper

favorite chipotle sauce

2 scallions, sliced

¼ cup fresh cilantro, coarsely chopped

4 small flour tortillas, warmed

In a large skillet, combine the salsa and beans and simmer for 4 minutes. Make 4 wells in the bean salsa. Crack each egg into bean salsa well. Season with pepper and chipotle sauce. Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks.

Put warmed tortillas on each plate, scoop an egg and a little black bean salsa on top of each tortilla, and top with grated cheese. Garnish with scallions and fresh cilantro and enjoy.