OPEN-FACE ENCHILADAS WITH EGGS

Open-Face Enchiladas with Eggs image

Provided by Martha Stewart

Time 55m

Number Of Ingredients 12

1 1/2 pounds plum tomatoes
1 medium white onion, cut into quarters
2 jalapenos
2 cloves garlic
Kosher salt and freshly ground pepper
1/4 cup coarsely chopped cilantro, plus more chopped and whole leaves for serving
1/4 cup safflower oil
6 corn tortillas
1 can (15 ounces) black beans, drained and rinsed
6 large eggs, room temperature
3 radishes, thinly sliced
1 scallion, trimmed and thinly sliced

Steps:

Heat broiler with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet. Broil, rotating sheet and flipping vegetables frequently, until blistered and slightly softened, 6 to 8 minutes. (If garlic is browning too quickly, remove it early.) Move oven rack to center and reduce oven temperature to 400 degrees.
Discard garlic skins and jalapeno stems (for a mild salsa, remove seeds as well). In a food processor, pulse garlic and vegetables until coarsely pureed. Season with salt and pepper; pulse just to combine. Add cilantro; pulse to combine. Salsa can be stored in an airtight container in refrigerator up to 3 days.
In a 12-inch oven-proof skillet, heat oil over medium-high. Once hot, add 2 tortillas and fry, turning once, until they begin to brown and crisp, about 10 seconds per side. Transfer to a paper towel-lined plate. Fry remaining tortillas in two more batches. Reduce heat to medium; add 2 1/2 cups salsa to skillet. (It will splatter slightly.) Cook until bright red and slightly reduced, about 1 minute. Add beans; cook 1 minute more. Transfer mixture to a heatproof bowl.
Line bottom of skillet with tortillas; top with salsa-bean mixture. Make 6 wells in mixture with the back of a spoon. Crack 1 egg into each well. Transfer to oven; cook until whites are just set but yolks are still runny, 10 to 12 minutes. Sprinkle radishes, scallion, and cilantro over top; serve.