This spicy Mexican breakfast is a great alternative to eggs and bacon.
Serves: 4
INGREDIENTS
1 tablespoon olive oil
1 medium onion, diced
2 cloves of garlic, minced
½ teaspoon smoked paprika
½ teaspoon dried oregano
¼ teaspoon chilli flakes
1 tin of tomatoes
2 teaspoons chipotle hot sauce
½ teaspoon cumin seeds
1 clove of garlic, minced
425 gram tin of black beans, drained and rinsed
4 eggs
4 corn tortillas
1 avocado, sliced
1 green chilli, sliced
50 grams feta, crumbled
coriander leaves, chipotle sauce and salt and pepper to serve
METHOD
Heat oil in a large frypan. Add the diced onion and fry for 3 minutes over a medium heat. Add the garlic, smoked paprika, oregano and chilli flakes and fry for a further 2 minutes.
Add the tinned tomatoes and chipotle sauce, reduce the heat to low and simmer for 15 minutes.
Pour tomato sauce into a bowl and blitz using a stick blender or regular blender until smooth.
Using the same frypan, fry cumin seeds and garlic for 1 minute. Add the black beans and 1/4 cup of water. Cook for 4–5 minutes or until beans are heated through. Fry eggs until the whites are set.
In a hot pan without any oil, fry tortillas for 1 minute on each side.
Top tortillas with black beans, fried egg, tomato sauce, sliced avocado, chillies and feta. Finish with coriander, extra chipotle sauce and salt and pepper.
The Hungry Cook
Olivia Galletly is a passionate home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. To enjoy Olivia's backlog of reimagined casual-cool fare, visit her blog The Hungry Cook.
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