• prep: 35 min
• cook: 0 hr
• total: 35 min

servings:

Mexican enchiladas meet Middle Eastern shakshuka in this brunch for a crowd. It's all about the layers: fried tortillas, jalapeno-spiked salsa, black beans, and poached eggs. Serve it family-style, topped with radishes, scallions, and cilantro.

• 1 1/2 pounds plum tomatoes
• 1 medium white onion, cut into quarters
• 2 jalapenos
• 2 cloves garlic
• Kosher salt and freshly ground pepper
• 1/4 cup coarsely chopped cilantro, plus more chopped and whole leaves for serving
• 1/4 cup safflower oil
• 6 corn tortillas
• 1 can (15 ounces) black beans, drained and rinsed
• 6 large eggs, room temperature
• 3 radishes, thinly sliced
• 1 scallion, trimmed and thinly sliced

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