Mexican-Style Beans and Eggs

• 1 cup whole peeled tomatoes
• 1/2 cup chicken stock
• 1/4 small yellow onion
• 2 small cloves garlic, peeled
• 1 chipotle chile in adobo
• 4 teaspoons ground cumin
• 2 tablespoons vegetable or olive oil
• Two 14-ounce cans of pinto or black beans, with liquid
• 4 large eggs
• Salt, to taste
• Lime juice, to taste
• Lime wedges
• Cotija, crumbled
• Avocado, peeled and sliced
• Cilantro leaves, roughly chopped
• Jalapeno, finely chopped
• White onion, finely chopped

1. In a blender, finely puree the tomatoes, stock, onion, garlic, chile and cumin until smooth.
2. Heat the oil in a large nonstick pan set over medium-high heat.
3. Once hot, pour contents of the blender into the pan and season lightly with salt.
4. Simmer until the sauce reduces by half, about 3 minutes.
5. Stir the beans and their liquid into sauce.
6. Cook until the sauce simmers and thickens slightly, about 2 minutes.
7. Crack the eggs into pan, leaving enough space between each egg so they do not touch the sides of the pan or each other.
8. Reduce the heat to medium-low, so the sauce barely simmers, and cover pan.
9. Continue to gently cook until the whites are set but the yolks remain runny, about 4 more minutes.
10. Serve with the garnishes of your choosing.

tomatoes, chicken stock, yellow onion, garlic, ground cumin, vegetable, pinto, eggs, salt, lime juice, wedges, avocado, cilantro, white onion

Taken from www.foodnetwork.com/recipes/mexican-style-beans-and-eggs.html (may not work)