Stacked Tacos with Fried Eggs

This egg had two yolks!

Eggs are the new bacon.

• 2 C. dried pinto beans*
• 4 C. water
• 1 onion, diced
• 2 t. cumin
• 2 t. chili powder
• 2 t. salt
• 2 C. leftover roasted chicken, cubed
• 1 C. shredded cabbage
• 1 jalapeño, sliced
• 1/2 C. chipped cilantro
• 1/2 C. cherry tomatoes, halved
• 1/4 C. green onions, sliced
• vegetable oil
• 8 small corn tortillas
• 8 eggs
• salt and pepper
• bottled hot sauce

The night before, cover the beans with water and let them soak.  In the morning, drain the beans and add 4 C. clean water.  Add the onion and spices and stir to combine.  Cook on low for 8 hours in a slow cooker, or simmer in a large pot for two hours, or until tender but not falling apart. Use a slotted spoon to transfer them to a bowl and keep warm.  Meanwhile, prep all the toppings, heat the chicken, and set aside.  Heat a T. of oil in a skillet.  Fry the tortillas until crisp and golden, blot with a paper towel and set on a plate.  Fry the eggs in the skillet until the whites are set but the yolk is still runny, about three minutes.  To assemble, place the tortilla on a plate, top with beans, chicken, and toppings.  The egg goes on top with a few dashes of hot sauce.

*I like to double the beans and freeze half of them for a later dish. Double the beans, double the water, double the spices.  Cook time remains about the same.  The beans are also delicious in a cold salad.