Ingredients

• 4 eggs
• 1 cup salsa verde
• 1 cup salsa roja
• 2 cup refried beans
• 2 cup tortilla chips
• 3 tablespoon vegetable oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 2 tablespoon white onion, diced
• 2 lime, wedged

Steps

1. Dice the white onion into small pieces and set aside. Chop the fresh cilantro roughly and set aside. Have the salsa verde and salsa roja ready in separate bowls.
2. Pour 1 tablespoon of vegetable oil into a small skillet over medium heat. Once shimmering, carefully add 1 can of refried beans and stir occasionally until heated through and slightly thickened, about 5 minutes. Season with a pinch of salt and set aside on a warm plate.
3. In a small saucepan over low heat, warm the salsa verde and salsa roja separately for 2-3 minutes until just heated through. Keep on low heat until ready to plate.
4. Pour 1 tablespoon of vegetable oil into a large skillet and heat over medium heat until the oil shimmers, about 1 minute.
5. Carefully crack 2 eggs into the skillet, spacing them apart. Season with salt and pepper.
6. Cook the eggs for 4-5 minutes until the whites are set and opaque but the yolks remain runny. Use a spatula to gently slide them onto a plate side-by-side, leaving space between them.
7. Repeat the process: add the remaining 1 tablespoon of oil to the skillet, crack the remaining 2 eggs, season, and cook for 4-5 minutes. Slide onto another plate.
8. Pour the warm salsa verde over one egg and the warm salsa roja over the other egg on each plate.
9. Arrange a scoop of warm refried beans next to the eggs and a handful of crispy tortilla chips on each plate. Sprinkle diced white onion and fresh cilantro over the eggs.
10. Serve immediately with lime wedges on the side for squeezing over the dish.