1 (15-ounce) can black beans, drained
2 cloves minced garlic
1/4 teaspoon sea salt
2 sticks fresh green onion
2 tablespoon olive oil
2 large eggs
Place beans, garlic and salt in the bowl of a food processor or blender. Puree.
Heat olive oil on a large skillet over medium-high heat. Add bean puree and simmer for about 5 minutes. Heat a little olive oil in a separate skillet, crack eggs over skillet and cook until whites are no longer translucent. Smear a healthy portion of bean puree on the plate. Top with two eggs, green chile salsa, cilantro, tomato and avocado. Serve immediately.