Salsa

In a food processor, combine the tomatoes with the juices and all the ingredients, and pulse. I like my salsa on the chunkier side, but some like it smoother. 

Process until desired consistency. 

Adjust the salt and pepper, if needed. 

Transfer salsa to a small skillet and simmer over medium heat for about 10 minutes until it has slightly thickened.

Tortillas 

Add 1 tablespoon of oil to your large skillet over medium to high heat. Add the corn tortillas, two at a time, until lightly golden, but not crisp (about 30 seconds). Flip and cook another 30 seconds. Cook the remaining tortillas, adding a bit more oil if needed. 

TIP: Place corn tortillas in the microwave in a stack for 20-30 seconds. It makes them hot, fluffy, and ready to go. 

Beans

 If using refried beans, heat in a small saucepan. 

Assemble 

Warm the tortillas, refried beans, kicking salsa, and eggs. Sprinkle with your favorite cheese, avocado chunks or slices, scatter cilantro, and top with a dollop of sour cream. Season with sea salt flakes and pepper and serve immediately.

               .Tips:

Fresh tomatoes need longer cooking time as the canned ones have already been cooked. 

 You can also take a shortcut and use your favorite jarred salsa.

 Serve with lime wedges on the side. 

Recipe published in JOY of KOSHER with Jamie Geller Fall 2015. Subscribe Now.