• 8 Large eggs.
  • 4 tablespoons Olive Oil
  • Himalayan Salt
  • 1 jar Tatemada Molcajete Salsa
  • 1/2 cup Whole Black beans with bean water


  1. Heat a Skillet to medium heat and add 2 tbsp oil. Add the molcajete salsa to skillet.
  2. While salsa is cooking. Break the eggs and whisk, add a pinch of salt. Heat a frying pan and add 2 tbsp oil. Add the eggs and cook to medium-low heat and mix. Just before the eggs look like a cooked scrambled egg, transfer them into the skillet where the salsa is cooking.
  3. Add ½ cup Whole Black Beans and Cook with the eggs in the salsa for 5 more minutes.