Mexican Egg & Beans

Name: How to cook Mexican Egg & Beans - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Mexican Egg & Beans

Here's my take on baked beans and eggs, Mexican style. This is a pretty easy breakfast dish to make as everything is cooked in one skillet, with the exception of the toast which is for dunking! This can be a great sharing dish, simply place it in the centre of the table and dive in.

Ingredient

Food ration :

2 people

Cooking time :

20 mins

350 g

baked beans,

180 g

black beans,

eggs,

6 tbsp

salsa taquera,

small red onion, chopped,

1/3

rd red bell pepper, chopped into fine cubes,

1/2 tbsp

tomato pureé paste,

1.5 tsp

smoked paprika,

1/2 tsp

Cayenne pepper,

1/2 tsp

garlic granules,

Cooking instructions

* Step 1

Heat up a large skillet over a medium heat and add in the oil to warm up. In a large bowl combine the baked beans, black beans, all of the dried spices and herbs plus the tomato paste and garlic granules. Season with salt and chilli flakes to taste. Add in the salsa and stir to combine everything together well.

* Step 2

Once the oil is hot add the onions and gently fry off for a couple of minutes to soften then turn the heat down a little lower and pour in the beans. Bring to a gentle simmer. Simmer for about 2-3 minutes then crack the eggs in on top, a space in between each one. Sprinkle over the finely chopped red bell pepper. Simmer away gently until the egg whites have cooked through completely.

* Step 3

Season with pepper, and more herbs and a pinch of salt. Serve up and squeeze over some fresh lime and dunk the toast into the oozy egg yolks! Enjoy. :)