[ess_post]
This is a Mexican breakfast of champions that is perfect for a lazy Sunday. And, if you do a little prep the night before, you can simply jump out of bed, toast some tortillas, fry some eggs and you’re good to go.
Ingredients
Salsa
400 gram tin black beans, drained
3 large tomatoes, deseeded and finely diced
1 red chilli, finely diced
½ red onion, finely diced
small handful of coriander, finely chopped
1 tablespoon olive oil
juice of ½ lime
salt and pepper
To serve
2 large ripe avocados, halved and sliced
lime wedges
thinly sliced red onion
4 corn or flour tortillas
4 free range eggs
coriander for garnish
your favourite chilli/chipotle hot sauce
Recipe
Salsa: Place all the ingredients in a bowl. Mix well and season with salt and pepper. (You can make this the day before and store covered in the fridge.)
Preheat a cast iron skillet or non-stick frypan to a medium-high heat and your oven to a low heat. Toast each corn tortilla on both sides, then place in the oven to keep warm.
Add a splash of oil to the pan and fry the eggs until crispy around the edges and cooked to your liking.
To assemble: Place a tortilla on each plate and divide the salsa evenly between them, top with a fried egg, avocado slices and garnish with red onion, coriander and lashings of your favourite chilli or chipotle hot sauce.
