1 Tbsp. vegetable oil

1 medium onion, finely chopped

3 cloves garlic, crushed
1 Tbsp. chipotle sauce
1 tsp. ground cumin
1 can (8-oz.) tomatoes in juice, drained and chopped
1 can (15-oz.) black beans, rinsed and drained
1/4 cup loosely packed fresh cilantro leaves, chopped
Salt
1 Tbsp. margarine
8 large eggs
4 (6") corn tortillas,warmed

In a 4 quart saucepan, heat oil on medium until hot.  Add onion and garlic and cook  8 minutes or until begins to brown.  Stir in chipotle sauce and cumin cook 30 minutes, stirring.  Add tomatoes, cover and cook 3 minutes to blend flavors, stirring occasionally.

Stir in beans half of the cilantro and 1/4 tsp. salt, heat through about 3 minutes, stirring occasionally.

Meanwhile, in 12" nonstick skillet melt the margarine on medium.  Crack the 4 eggs 1 at a time and drop into the skillet.  Cover skillet and cook 4 to 5 minutes or until whites are set and yolks are thickened.  Cook remaining 4 eggs the same way.

Place tortillas on 4 dinner plates top each with 2 eggs and some tomato mixture.  Sprinkle with remaining cilantro.  Serve with additional chipolte sauce. 

Makes 4 servings