Veracruz Eggs

From 'Mexico The Cookbook' by Margarita Carrillo Arronte
 
Veracruz Eggs Start your day off strong with this hearty breakfast recipe.

Ingredients  
Recipe
  1. Heat half the oil in a frying pan. Add the onion and cook over a medium heat for 5 minutes, stirring occasionally.
  2. Add the tomatoes and cook for 3 minutes.
  3. Add the eggs and salt and cook until just set. Transfer the mixture to a warm dish.
  4. Add the remaining oil to the pan and reheat. Briefly dip the tortillas into the oil, one at a time, to coat.
  5. Top each tortilla with the scrambled eggs, and fold in half.
  6. Drizzle over the refried black beans and serve with your choice of salsa.