Quick Mexican breakfast

Name: Quick Mexican breakfast
Total time: 20 min
Yield: 4
Cuisine: mexican
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

Fried eggs, black beans & a speedy salsa

Vegetarianv

Serves 4

Cooks In20 minutes

DifficultySuper easy

Jamie Magazine Eggs Mexican Breakfast Quick fixes

Nutrition per serving

Calories 550 28%
Fat 22.7g 32%
Saturates 7.7g 39%
Sugars 8.2g 9%
Protein 23g 46%
Carbs 58.5g 23%

Of an adult's reference intake

Jamie Magazine

By Anna Jones

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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

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Jamie Magazine

By Anna Jones

Tap For Ingredients

Method

Make a fast and simple salsa by chopping the tomatoes, peppers and spring onions together on a big board.
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.
Drain and pour the black beans into a small saucepan, season, 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 butter and oil, keeping the yolks nice and soft.
Pop 2 tortillas on each plate and top with beans, salsa and an egg. Serve with salsa verde fresco for a bit of attitude.