This is a fun, brightly colored egg dish that the father of our kitchen manager, Zoe Maya Jones, taught her. It’s Mexican inspired, separating two eggs with a barrier of beans and topping each egg with its own zesty salsa. One green, one red—each egg “going its separate way.”
- Yield: 4 Servings
- 2 CUPSJOSÉ’S BLACK BEANS
- 8 LARGE EGGS, FRIED OR POACHED
- ½ CUP TOMATILLO SALSA
- ½ CUP PICO DE GALLO
- 2 CUPS SEEDED, ¼-INCH DICE TOMATOES
- ½ CUP FINELY DICED WHITE ONION
- ¼ CUP CHOPPED FRESH CILANTRO, OR MORE TO TASTE
- 1 JALAPEÑO, SEEDED AND MINCED
- JUICE OF 1 LIME, OR MORE TO TASTE
- FINE SEA SALT
- ❶ On four plates, arrange ½ cup of beans in a line down the center of the plate. .
- ❷ Set 1 egg on each side of the beans.
- ❸ Evenly divide the salsa and pico de gallo for four servings, and spoon one of the salsas around each egg, so you have a green and a red side.
- ❹ Serve immediately.
- In a bowl, combine the tomatoes, onion, cilantro, jalapeño, lime juice, and salt to taste. Let the salsa sit for 30 minutes or so for the flavors to marry and then taste again. Add more salt, lime juice, or cilantro if desired.