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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.
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
2 large ripe avocados, halved and sliced
thinly sliced red onion
4 corn or flour tortillas
4 free range eggs
coriander for garnish
your favourite chilli/chipotle hot sauce
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.