Blue Corn Fried Eggs

• 1 cup dried black beans or 1 (16-ounce) can black beans, drained, rinsed, and drained again
• 1/2 small red onion, finely diced
• 2 cloves garlic, finely chopped
• 1 canned chipotle chile in adobo, finely chopped
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 2 cups canola oil
• 8 (4-inch) corn tortillas, preferably blue
• Kosher salt
• 4 tablespoons (1/2 stick) unsalted butter
• 8 large eggs
• Kosher salt and freshly ground black pepper
• Red Chile Sauce (page 239)
• Guacamole (recipe follows)
• 3 ounces queso fresco cheese, crumbled (3/4 cup)
• Green Chile Sauce (page 238)
• 1/4 cup chopped fresh cilantro
• 2 ripe Hass avocados, peeled, pitted, and diced
• 1/2 small red onion, finely diced
• 1 jalapeno chile, finely diced
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Kosher salt and freshly ground black pepper
• (makes about 2 cups)

1. If using dried beans, pick over the beans and discard any stones.
2. Put in a bowl, cover generously with cold water, and let soak for at least 8 hours.
3. Drain the beans, put in a medium saucepan, and add cold water to cover by 2 inches.
4. Add the onion, garlic, chipotle, and cumin and bring to a boil over high heat.
5. Reduce the heat and simmer, adding more water if the beans appear dry, until the beans are tender, 1 to 1 1/2 hours.
6. Season with salt and pepper.
7. The beans can be made 8 hours in advance and refrigerated.
8. Reheat before serving.
9. If using canned beans, put them in a saucepan with the onion, garlic, chipotle, cumin, and 1 cup cold water and bring to a boil over medium heat.
10. Cook for 5 minutes.
11. Season with salt and pepper.
12. To fry the tortillas, heat the oil in a medium saucepan over medium heat until it reaches 350F on a deep-fat thermometer.
13. Fry the tortillas, one at a time, turning once, until just crispy, 20 to 30 seconds.
14. Transfer to a plate lined with paper towels and season lightly with salt.
15. To cook the eggs, melt the butter in large nonstick saute pan over medium heat.
16. Carefully crack the eggs into the pan, season with salt and pepper, and cook until the whites are completely firm but the yolks are still soft, about 2 minutes.
17. To serve, put some of the red chile sauce in the center of 4 large plates and swirl to cover the bottom.
18. Put 2 fried tortillas on each plate.
19. Top each tortilla with a fried egg and top each egg with some of the guacamole and cheese.
20. Drain the beans and spoon them along with some green chile sauce on the tortillas.
21. Garnish with the chopped cilantro.
22. Combine the avocado, onion, jalapeno, lime juice, and cilantro in a medium bowl and season with salt and pepper.

black beans, red onion, garlic, chipotle chile, ground cumin, kosher salt, canola oil, corn tortillas, kosher salt, butter, eggs, kosher salt, red chile sauce, fresco cheese, green chile sauce, fresh cilantro, avocados, red onion, jalapeno chile, lime, fresh cilantro, kosher salt

Taken from www.epicurious.com/recipes/food/views/blue-corn-fried-eggs-382826 (may not work)