Migas Huevos Rancheros

Yield: 6 servings

6 eggs

1 Tbsp. coconut oil

1/3 cup minced red onion

1/3 cup minced poblano

3 slices bacon, cut into 1/2" pieces

1 can low sodium black beans, drained & rinsed

3 Tbsp. good quality salsa (more for garnish, optional)

1 cup crunchy tortilla strips (found in the salad dressing aisle with the croutons)

1 Tbsp. chopped cilantro

Salt & pepper, to taste

1/4 cup shredded sharp cheddar cheese or feta

Sliced pickled jalapenos, garnish (optional)

Saute the red onion, poblano, and bacon in the coconut oil until the bacon is cooked and the veggies are tender. Add the beans and season with salt and pepper, cooking until heated. Add the salsa and stir to combine over low heat. Take off the heat and stir in the cheese, cilantro, and tortilla strips. In a small non-stick pan, cook two eggs to order for each person or just scramble them all and serve on top. Garnish with the pickled jalapenos and more salsa, if desired.