Huevos al albañil with molcajete salsa

INGREDIENTS

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

STEPS:  

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.