For the Beans:
For the Waffles:
For the Eggs:
For the Toppings (optional):
First up, the beans! Grab a medium saucepan and heat up your oil, add in the chopped onion and garlic and let cook over medium heat until softened. Stir in the can of tomatoes (with juice), chipotle pepper, adobo sauce, and cumin and cook for 5 minutes. From there, stir in the beans, cilantro, and salt to taste and cook for about 3-4 minutes.
While the beans are cooking, you can prep the waffles. Grab a blender and combine the milk, onions (from the waffles ingredients list), garlic, jalapeño, sugar and salt. Preheat a waffle iron to medium-high and grease with a vegetable oil.
Once that part of the batter is done, set aside. Grab a large bowl and whisk the flour and baking powder together, whisking in eggs, butter (melted), and above blendered portion of the batter until thoroughly combined. Pour about a ¼ of the batter into the waffle maker at a time (or more depending on your prefered waffle thickness and size), close, and cook until crisp.
While in between waffle duty, it’s time to prepare the eggs! In a large skillet, heat up the butter (from the eggs ingredients list) and crack in the eggs. Season with salt and pepper to taste and cook over medium heat until whites are set and yolks are slightly running. Do not turn more than once!
Grab some plates, transfer your waffles over and top with beans and your fabulous fried egg. Top off with crumbled queso fresco, sliced avocado, sour cream, cilantro, lime wedges, or whatever else you are feeling.