4 cups Chili- tomato sauce
3 each large corn tortillas
8 each fresh farm eggs
2 table spoons clarified butter
2 cups shredded mozzarella cheese
1 cup (to your liking) chopped habanero’s
1 cup chopped cilantro
Salt & pepper to taste
Place the stewed beans and the chili-tomato sauce in separate saucepans and heat them till serving temperature. Place a dry skillet over high heat. When the skillet is hot place the tortillas one by one, and heat them while turning them once, every 45 seconds. In a sauté pan fry the eggs sunny side up, till the desired temperature. Place a tortilla on each deep plate. Spoon 1 cup of the stewed beans on the tortilla, then place the eggs on top of the beans. Ladle the chili-tomato sauce over the eggs and sprinkle the dish with the shredded mozzarella cheese and habanero’s. Slip the plate under a hot broiler or place them in a hot oven till the cheese starts melting and gets bubbly. Sprinkle the dish with the chopped cilantro and serve immediately