May 24 2023
Looking for a breakfast that’ll put a spring in your step? Packed with spice and fresh veg, our Mexican-style eggs are the perfect morning pick-me-up or satisfying dinner and a chance to use up any tortillas you have left over from making tacos or enchiladas!
4 spring onions, trimmed
50g pickled jalapeños from jar, plus 2 tablespoons pickling liquid
15g fresh coriander
1 lime, plus 1 extra to serve
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoons ground cumin
1 x 400g tin black beans
4 Respectful eggs
4 corn tortillas
Chilli sauce or dried chilli flakes, to serve
Warm a large frying pan over a medium heat, add the spring onions and char them all over. Pop them into a blender along with the jalapeños, the pickling liquid from the jar, coriander, and a squeeze of juice from the lime, then blitz until smooth.
Grab another frying pan and place over a medium heat, then add 1 tablespoon olive oil. Soften the onions for 8 minutes, stirring regularly until lightly golden. Add the garlic and cook for another 2 minutes, followed by the cumin, and allow it to toast for 1 minute. Tip in the black beans, and their juice, then mash with a potato masher, until broken up. Cook for around 10-12 minutes, stirring and mashing until thickened. Season to taste.
Place the large frying pan back over a medium heat. Drizzle in the remaining olive oil, crack in the eggs and fry until the whites are set and the yolk is still runny.
Warm the tortillas over a high heat for 1 minute, then divide them between the plates, top with the spring onion salsa, refried beans, fried egg, lime wedge and extra chilli sauce or chilli flakes. ¡Que aproveche!