1 can (15 to 19 oz.) black beans, rinsed & drained
1 1/4 -cup mild or medium – hot salsa (about 11 oz.)
4 large eggs
3 oz. Shredded Mexican cheese blend (3/4 cup)
Freshly chopped Parsley or Cilantro leaves for garnish
Warm flour Tortillas (optional)

In 10 – inch skillet, mix black beans, salsa & ¼ cup water. Heat to boiling over high heat, stirring frequently. Break eggs, 1 @ a time, into custard cup & slip into skillet on top of bean mixture. Reduce Heat to med.-low; cover skillet & simmer for 5 min. or until whites are completely set & yolks begin to thicken or until eggs are cooked to desired firmness.

To serve, sprinkle bean mixture w/ shredded cheese. Garnish w/ chopped Cilantro or Parsley. Serve w/ warm Tortillas if you like. Served w/ lettuce & avocados on the side.