serving suggestion: roasted herby potatoes, red cabbage, peppers, chopped spinach & seeds
I love making (and eating) brunch, its such a nice treat to have at the end of the week and to welcome in the weekend. I've created a number of different versions of this recipe but this has got to be the best. Mexican food is one of my favourites. I adore the combination of spicy, fresh and sweet flavours plus its so cheap and easy to make! Sooo.. I decided to combine my two loves and create this wonderful scrumptious dish to have for a weekend brunch.
* I'm not a massive egg eater but when I do eat them I either use the eggs laid by our hens at uni or buy the second best thing, organic*
This recipe is for 1 to 2, however It can serve as many people as you like, just multiply the ingredients by the number of people - so for example add more eggs, more greens, beans and spice! You can also use a leftover chilli as the base if you want to make it super easy for yourself. Check out my chilli recipe.
You will need:
1/2 a tin of beans (mixed, black or kidney)
3 clove of Garlic
1/2 of a Red Onion
1/2 a Red Pepper
1 tin of chopped Tomatoes
A handful of Spinach/ greens (washed and chopped)
2 Eggs- organic, free range Egg (make it Vegan and sub with Tofu- silken or firm)
2 tsp of Smoked Paprika
1 tsp of Cumin
1/2 a tsp of Cayenne Pepper
1/2 a tsp of dried crushed Chillies (for extra spice)
1 tsp of Oregano
2-3 tbsp of Water
Oil (for frying)
1 lime (juice)
a small handful of Coriander (washed and chopped)
Salt and Pepper
Equipment:
A knife
A chopping board
A small frying pan (plus lid)
A can opener
a sift/colander
Method:
Peel and dice the Onion and add to the frying pan with a splash of Oil/ water fry until soft (on medium heat)
Peel and crush the Garlic and chop up the Red Pepper then add them both to pan and let it cook down
Next add the spices with a splash more water, ensuring it doesn't burn stirring regularly for a few minutes
Add your tinned Tomatoes along with the drained beans, Salt and Pepper and let it all cook down
After a 5-6 minutes stir in a generous handful of Spinach, chopped Coriander, squeeze in the Lime (juice) and then crack the Eggs into pan giving them a bit of space inbetween
Place the lid on the pan, turn down the heat and leave for 4-5 minutes until the eggs are visibly cooked (yolky, white no snotty bits ewww)
*If you're subbing the Eggs for Tofu I would suggest seasoning beforehand. I like to add a blend of spices
( e.g a pinch of Smoked Paprika, Cumin, Turmeric, Smoked Paprika, Cayenne Pepper and a little dried Sage), Nutritional Yeast, Salt and Pepper to Silken Tofu and for firm Tofu slice and sprinkle with Salt and Pepper*
Season with more Salt and Pepper then serve in the pan with Lime, Coriander sided some baked Pitta Chips for dunking, crispy Potatoes, toasted Sourdough Bread (or all of the above)
Enjoy x