Instructions

• Preheat oven to 375°F/190°C.
• Spread ¼ cup of the salsa Verde on the bottom of the Stone Rectangular Baker With Tray.
  17.6 ounces salsa Verde
• Overlap six of the tortillas on top of the salsa to cover bottom of dish, slightly pushing up the sides.
  12 corn tortillas
• Pour half of remaining salsa over tortillas. Top with half of the beans and half of the Cheddar and Monterey Jack cheese. Place the remaining six tortillas over the cheese. Drizzle with ¾ cup of the salsa. Top with remaining beans, salsa, and Cheddar and Monterey Jack cheese.
  17.6 ounces salsa Verde, 15.5 ounces black beans drained and rinsed - divided, 8 ounces Cheddar and Monterey Jack cheese, 12 corn tortillas
• Bake casserole for 15 minutes, until the cheese is melted.
• Using the back of a spoon, create 6 small divots in cheese. Crack eggs into divots; season eggs with salt and pepper.
  6 large eggs, Kosher salt, Freshly ground black pepper
• Bake an additional 15 minutes, until egg whites are just barely set, and the yolks are still runny. The whites will still be jiggly but custard-like and will continue to set while they rest.
• Garnish with cotija, Pico de Gallo, avocado, and cilantro. Let sit until set, about 3 minutes. Dollop with sour cream before serving.
  Crumbled Cotija cheese, Pico de Gallo, Avocado sliced thin, Fresh cilantro leaves, Sour cream