Breakfast tostada with refried beans and a fried egg

Heat about a tablespoon of canola oil in a sauce pot on high; add the quarter onion, split garlic clove and a pinch of cumin, stir and cook 2 to 3 minutes.

Add the soaked beans and cook an hour and a half until extremely tender; unsoaked beans need about 30 minutes more.

Puree the beans in a food processor on high at least 5 minutes, as smooth as possible; return to the pot and keep on very low heat.

Slice the jalapeno and red onion into a mixing bowl with rough-picked cilantro leaves.

Crisp the corn tortilla in a saute pan with a little canola oil over medium-high, no more than 2 minutes a side.

Spread a little of the refried beans on the serving plate and set the crisp tortilla on it so it does not slide.

Fry an egg in a saute pan over medium 3 to 4 minutes; add a tablespoon of water to steam the yolk faster if wanted.

Spread a generous swirl of refried beans on the tortilla, top with the fried egg, dress the cilantro, jalapeno and onion with lime juice and a pinch of salt, and arrange them round the yolk.