I’m not exactly sure what to call this recipe, but nomenclature aside, it’s phenomenally delicious. We picked up some duck eggs at the Portland Farmers’ Market a few weeks ago and they have contributed to some extraordinary meals; simple, but incredibly rich and satisfying. This is another version we’ve been enjoying lately, with some wonderful corn tortillas also from the market.
Ingredients (serves 2)
2 duck eggs
2 tsp olive oil
1 can beans, rinsed and drained (I’ve used black and kidney–either is great).
2 corn tortillas
sriracha to taste
salt and pepper to taste
Heat a skillet and add the olive oil. While it’s heating, put a tortilla on each plate and top with beans (divided evenly). Cook the eggs over easy. When cooked, place on top of the beans. Add sriracha and salt/pepper.
If you so desire, you can also heat the tortillas-on the skillet before adding the oil/eggs or in the microwave or oven.
Cut into that bad boy and devour.