Black Bean and Beef Chilaquiles with Fried Eggs

Deselect All

10 corn tortillas, cut into 1-inch strips

All-natural olive oil cooking spray

2 tablespoons Spice Blend, recipe follows

One 15-ounce can diced fire-roasted tomatoes or diced tomatoes with green chilies

One 15-ounce can black beans, rinsed and drained

1 1/2 pounds cooked chopped beef brisket

1 1/2 cups shredded pepper jack cheese

1 cup shredded sharp white Cheddar

4 to 6 large or jumbo organic eggs (1 per person)

Butter, for the skillet

Fresh cilantro leaves, for garnish

Thinly sliced fresh Fresno and jalapeno peppers, for garnish

Lime wedges, for garnish

Spice Rub:

1/4 cup kosher salt

1/4 cup packed light-brown sugar

3 tablespoons sweet or smoked sweet paprika

1 tablespoon garlic powder

1 tablespoon mustard seeds

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons ground ginger

2 teaspoons dried oregano

1 1/2 teaspoons cayenne pepper

1 teaspoon ground cinnamon