Refried White Beans With Chile-Fried Eggs

Preparation

1. Step 1

   To make the refried beans: In a large (12-inch) nonstick or cast-iron skillet, or a large pot (you’ll need a large skillet for the eggs, so use a pot here if you only have one skillet), heat the oil over medium-high. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened and browned in spots, 5 to 7 minutes. Add the beans and their liquid, and simmer, stirring occasionally, until the liquid has thickened and resembles gravy, 3 to 5 minutes.

2. Step 2

   Turn off the heat. Use a potato masher (or the back of a wooden spoon, if using a nonstick skillet) to mash the beans until only a few whole beans remain. Stir to combine. The beans will thicken as they sit, so if they’re already thick, add water to thin. Season to taste with salt and pepper. Cover to keep warm while you fry the eggs.

3. Step 3

   To make the fried eggs: In a large (12-inch) nonstick skillet, heat the olive oil over medium-high until it ripples like the ocean, 2 to 3 minutes. Crack the eggs into the pan. (To minimize splatters and spreading, open the shell near the oil, not from high up, and slowly let the egg pour out of the shell.) Leave the eggs untouched until the edges are golden brown, 2 to 3 minutes.

4. Step 4

   Turn off the heat. Sprinkle the eggs with red-pepper flakes. Gently tilt the pan toward you, spoon up some of the oil to baste the whites and edges of the yolk until the whites are set, about 1 minute. (Avoid the yolk, so that it stays runny).

5. Step 5

   Divide the beans among plates or bowls, then top each with an egg. Season the eggs with salt, then add a few drops of vinegar onto each egg.