Jamie Oliver

Quick Mexican breakfast

Quick Mexican breakfast

Serves 4
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    550
    28%
  • Fat
    22.7g
    32%
  • Saturates
    7.7g
    39%
  • Protein
    23g
    51%
  • Carbs
    58.5g
    23%
  • Sugars
    8.2g
    9%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Anna Jones

Find out what's in our latest issue

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Ingredients

  • 3 ripe tomatoes
  • 2 roasted red peppers from a jar
  • 4 spring onions
  • ½–1 lime
  • extra virgin olive oil
  • 1 x 400 g tin of black beans
  • olive oil
  • 8 small flour or corn tortillas
  • 4 large free-range eggs
  • 1 knob of butter
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Anna Jones

Find out what's in our latest issue

Share this Recipe

Tap For Ingredients

Method

  1. Make a fast and simple salsa by chopping the tomatoes, peppers and spring onions together on a big board.
  2. Squeeze over the juice from half a lime, drizzle with extra virgin olive oil and season, then use the knife to chop and mix it all together. Taste and add more lime juice if needed.
  3. Drain and pour the black beans into a small saucepan, season, drizzle with olive oil and heat through gently.
  4. 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.
  5. Fry the eggs in a little butter and oil, keeping the yolks nice and soft.
  6. Pop 2 tortillas on each plate and top with beans, salsa and an egg. Serve with salsa verde fresco for a bit of attitude.

Tip

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Nutrition per serving
  • Calories
    550
    28%
  • Fat
    22.7g
    32%
  • Saturates
    7.7g
    39%
  • Protein
    23g
    51%
  • Carbs
    58.5g
    23%
  • Sugars
    8.2g
    9%

Of an adult's reference intake