A fusion twist using aji amarillo paste and sautéed red onions for a zesty kick.
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Heat one tablespoon of oil in a skillet and lightly fry the corn tortillas until soft but slightly golden; set aside on a warm plate.
In the same skillet, add another tablespoon of oil and sauté the red onions over medium-high heat until they begin to soften.
Stir in the minced garlic and Aji Amarillo paste, cooking for 2 minutes until the paste is fragrant and the onions are well coated.
Add the diced tomatoes and a splash of red wine vinegar to the onion mixture, simmering for 5 minutes to create a chunky Peruvian sauce.
In a separate small pot, warm the black beans with a pinch of salt and mash them slightly for a creamier texture.
In a non-stick pan, fry the eggs sunny-side up or over-easy according to your preference.
Assemble by spreading a layer of beans on each tortilla, followed by a fried egg, and then a generous spoonful of the Aji Amarillo onion sauce.
Garnish with crumbled queso fresco and fresh cilantro before serving immediately.
