Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Black Beans; Dry, 8 oz 1/8 ts Cayenne Pepper
3 c Water 1 x Vegetable Oil
1/4 c Onion; Chopped, 1 Sm. 10 oz Peas; Frozen, 1 Pk
1 ea Clove Garlic; Minced 1 1/2 c Ham; Chopped
1 ts Salt 8 ea Corn Tortillas; 8" Diameter
8 oz Tomatoes; Finely Chopped,1Cn 8 ea Eggs; Large
2 tb Onion; Finely Chopped 2 oz Monterey Jack Cheese; *
1/2 ts Salt

* There should be about 1/2 cup of the shredded cheese. In a large
saucepan, soak the beans overnight in the water. (Or bring to boiling,
simmer for 2 minutes, cover and let stand for 1 hour.) Do not drain. Add
the 1/4 cup of onion, garlic, and the 1 tsp of salt. Then cook for another
2 hours or until very tender. Combine the UNDRAINED tomatoes, the 2 tbls
of chopped onion, 1/2 tsp of salt and cayenne. Set aside. Heat the 2 tbls
of vegetable oil in a large heavy skillet. Add the beans with the liquid,
mash the beans in the skillet. Cook, uncovered, over medium heat 3 to 5
minutes or until very thick. Cook peas according to the directions on the
package and drain. Toss with the ham; cover and keep warm. Heat 1/4 inch
of vegetable oil in a another heavy skillet. Fry tortillas 20 to 40 seconds
per side or until crisp and golden. Drain on paper toweling. Spread about
1/3 cup of the bean mixture on each tortilla and keep them warm in a 300
degree F oven. In the same oil fry the eggs until they are set. Season
with the salt and pepper. Place an egg on the top of each bean covered
tortilla. Sprinkle each with about 1/2 cup of the ham mixture. Spoon some
of the tomato sauce on top and sprinkle with the cheese. Serve hot.

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