Scrambled Eggs with Black Beans, Broth and Epazote

FOR SAUCE: puree the garlic and onions in a blender with the bean broth; use a little of the water, if necessary. Heat the oil in a wide earthenware pot or medium saucepan. Pour the garlic mixture and the beans into the oil and fry over low heat for about 10 minutes, stirring. Season with salt and add the remaining water and the bunch of epazote. Bring to a boil and simmer for 15 to 20 minutes; the sauce should be thickened but still "brothy". Remove and discard the epazote before serving.

FOR EGGS: Heat the oil in a large frying pan and scramble the eggs, seasoning with salt.

TO SERVE: Divide the eggs among 6 individual earthenware pots or deep soup bowls, cover with the sauce, decorate with the epazote leaves, if desired, and serve immediately.