Instructions: Diana Kennedy, The Art of Mexican Cooking.

This is very good with pickled chiles largos (canned) although any pickled chile will do if you cannot find them locally.

Split the beans into halves and set aside.

Heat the oil in a frying pan, add the onion and garlic, and fry without browning for about 1 minute. Add the tomatoes and cook over fairly high heat, stirring and scraping the bottom of the pan, until the mixture resembles a textured sauce .... about 6 minutes. Stir in the beans and mint and add salt to taste. When the beans have heated through and the mixture is bubbling, stir in the eggs and continue stirring and scraping the bottom of the pan until they are set and the mixture is moist but not juicy.

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