Ingredients

• 6 corn tortillas, warmed
• 2 cups cooked white rice
• 1 cup Cuban Black Bean Soup, or canned black bean soup or black beans, drained
• 2 roma tomatoes (fresh or from a can of San Marzano tomatoes), chopped
• Minced jalapeño or chipotle peppers
• 2 extra-large eggs
• 2 big handfuls of arugula

Instructions

1. Heat the tortillas on the griddle or in whatever way you like to heat tortillas.
2. In a sauté pan over medium heat, combine the rice,soup, tomatoes, and jalapeño peppers.
3. Mush it all up together.
4. Meanwhile, cook the eggs sunny-side up.
5. To serve, put 1 handful of arugula in the bottom of two plates.
6. Put the tortillas side by side on top of the arugula, and the rice-beans mixture on top of the tortillas, dividing it evenly.
7. Carefully slide the sunnies on top of that, and serve.