This spicy Mexican breakfast is a great alternative to eggs and bacon.
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 corn tortillas
1 avocado, sliced
1 green chilli, sliced
50 grams feta, crumbled
coriander leaves, chipotle sauce and salt and pepper to serve
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.