Huevos a la Mexicana

Make your beans: Heat the oil (for beans) in a small saucepan over medium heat. Add half the chopped onion and the garlic and sauté until the onion becomes soft and slightly translucent - about 3-4 minutes.
Add the black beans, add some of the bean juice and season with salt. Bring them to a gentle boil, it will take around 3 minutes.
Turn the heat off and mash with a potato masher to a smooth consistency. Set aside.
Prepare the eggs: In a small bowl, beat the eggs with a fork and add a pinch of salt.
Heat the remaining oil in a skillet over medium heat. Add the remaining onion to the skillet and sauté until it becomes soft and slightly translucent, about 3-4 minutes.
Stir in the chopped cherry tomatoes, coriander and jalapeño pepper (if using). Cook for another 2-3 minutes until the vegetables are tender.
Push the sautéed vegetables to one side of the skillet, creating a space to pour in the beaten eggs.
Pour the eggs into the skillet and let them cook undisturbed for a few seconds until they start to set around the edges.
Using a spatula, gently scramble the eggs and mix them with the sautéed vegetables. Continue cooking and stirring until the eggs are cooked to your liking, usually 2-3 minutes.
Transfer the Huevos a la Mexicana to a plate and serve with the beans.

Ingredients