Warmer weather brings us to our screened-in porch for most meals.  Connecting with nature and making meals more of an experience is what summer is all about. I try to minimize the use of the oven this time of year as the temperature heats up outside.  This layered tostada is similar to huevos rancheros and packed with flavor.  I made the tortillas, but store-bought flour or corn work well.  The black beans were soaked overnight and cooked with a clove of garlic and a pinch of salt.  The beans were mashed a bit when they turned soft.  Spread them over the tortilla. A layer of salsa was added.  Then a poached egg.  Chopped avocado, arugula, tomato and broccoli sprouts make this dish a nutritious flavorful lunch…on the porch.

Salsa

2 cups ripe tomatoes, seeded and chopped

1/2 cup fresh lime juice

1 sweet onion, chopped

3 garlic cloves, minced

1 teaspoon sea salt

1/2 teaspoon freshly ground pepper

2 serrano chilies, stemmed and minced

3/4 cup cilantro leaves

3 tablespoons olive oil

Place all ingredients in food processor.  Process for 15-20 seconds.  Consistency will be a bit chunky.  Process more for a smoother salsa.