- 1 (15 ounce) can fire-roasted diced tomatoes
- 1 (21 ounce) can BUSH'S® Sriracha Beans
- 4 large eggs
- 4 tablespoons crumbled queso fresco, or to taste
- Tortillas or tostadas
- Sour cream (optional)
- Sliced black olives (optional)
- Shredded cheese of choice (optional)
- In 10-inch skillet, simmer tomatoes for 5 minutes.
- With potato masher or back of spoon, crush tomatoes.
- Add BUSH'S(R) Sriracha Beans and bring up to a simmer.
- Using back of spoon or bottom of mug, make four wells in bean mixture and crack eggs into individual wells.
- Cover and cook until egg whites are set, and yolks are still runny, about 5-8 minutes.
- To serve, plate each egg and top with queso fresco. Serve with tortillas or on top of tostadas.