3 ripe tomatoes
2 roasted red peppers from a jar
4 spring onions
1 lime
1 T of The Olive Bin's Green Chile Olive Oil (Fused)
1 can black beans drained
8 small flower or corn tortillas
4 large eggs
Sea salt and black pepper, to taste
Easy Mexican Breakfast
Ingredients
Number Of Servings: 4
Directions
- Make a fast and simple salsa by chopping the tomatoes, peppers, and spring onions together on a cutting board.
- Squeeze over the juice from half of a lime. Drizzle with olive oil and season with salt and pepper, to taste. Then use a knife to chop and mix it all together. Taste and add more lime juice if needed.
- Pour the black beans into a small saucepan, season with salt and pepper, drizzle with olive oil and heat through gently.
- Meanwhile, heat a frying pan, toast the tortillas one at a time on both sides until charred, then keep warm under a clean tea towel or foil.
- Fry the eggs in a little oil, keeping the yolks nice and soft.
- Pop 2 tortillas on each plate and top with beans, salsa and an egg. Add guacamole for a kick!
Additional Info
Recipe adapted from www.jamieoliver.com
