Huevos Rancheros on Toasted Corn Tortillas with Cilantro

Wash and dry the lime and cilantro.

For this step: lime, cilantro

Peel and finely dice the onion. Peel and mince the garlic.

For this step: yellow onion, garlic

Heat half the oil in a medium saucepan over medium heat.

For this step: olive oil

Once the oil shimmers, add the onion and cook, stirring occasionally, until softened, 4 to 5 minutes.

While the onion softens, drain and rinse the black beans. Juice the lime and chop the cilantro, keeping them separate for serving.

For this step: black beans

Stir the garlic and cumin into the onion and cook until fragrant, about 30 seconds.

For this step: ground cumin

Add the beans, water and salt. Cover and simmer until the beans are hot throughout, about 5 minutes.

For this step: water, salt

Meanwhile, warm the salsa in a small saucepan over low heat, stirring occasionally, until gently bubbling, 4 to 5 minutes. Cover it and keep it warm over the lowest heat.

For this step: salsa

When the beans are hot, uncover them and mash them roughly. Cook over low heat, stirring, until thick enough to spread, 2 to 3 minutes. Cover and set the pan aside off the heat.

Heat a large dry skillet over medium heat.

Once the skillet is hot, warm the tortillas in batches until pliable with a few toasted spots, 20 to 30 seconds per side. Wrap them in a clean towel to keep warm.

For this step: small corn tortillas (6-inch)

Heat the rest of the oil in a large nonstick skillet over medium-low heat.

For this step: olive oil

Once the oil is hot, crack in the eggs and season them with pepper. Cook until the whites hold together, then flip them carefully and cook until the whites and yolks are firm, 4 to 6 minutes in all.

For this step: large eggs, ground black pepper

Stir the lime juice into the warm beans. Arrange the tortillas on plates, spread them with the beans and top with the eggs. Spoon the salsa around the eggs and scatter the cilantro over the top.