Cooked corned beef is easily found in the deli section of the grocery store. Ask them to cut two ½-inch slabs rather than slicing. Dice the slabs into ¼ inch pieces when you get home.

Preheat the oven to 425°F. Tear the tater tots in 1/2s and cook on a cookie sheet in a single layer until nicely brown. Keep warm.

In a large cast iron or non-stick sauté pan, heat the olive oil until very hot and sauté the bell peppers and onions for a few minutes, until they are al dente. Season with salt and Aleppo pepper.

Add the corned beef and black beans and continue to sauté over medium heat until heated through, about 4-5 minutes. Double up on beans if you want to skip the meat!

Add the sour cream, stir to combine. Put a lid on the pan and turn off the heat.

In a little olive oil, cook the eggs sunny side up and season with salt and Aleppo pepper when done.

To finish, remove the lid from the corned beef. Stir in the tater tots and the herbs. Serve, topped with a sunny-side up egg.