Whenever I make something nice Mr Colonial Cravings is always very quick with the compliments. When I make something he really likes he is completely silent. Because he’s so busy shovelling it into his face. That’s how it went when I presented him with this for breakfast.
Personally I can’t bear eggs with a runny yolk (so much so that Mr Colonial had to take care of the pictures for this post too, yup I don’t even like looking at them!) so I ate my share topped with a dollop of sour cream and a sprinkle of cheese. And very tasty it was too!
1 tsp oil
1/4 onion, sliced
1 tomato, diced
1/2 red or orange pepper, diced
1/2 tin of black beans
1/2 jalapeno, diced (more if you like though)
1 tbsp tomato paste
1 tbsp water
1 tsp chipotle paste
salt, pepper and lime juice to taste
2 eggs (poached or fried)
2 flour tortilla
few slices of avocado and some chopped coriander to serve
Fry the onion in the oil until it is just starting to caramelise around the edges, reduce the heat a little and add the tomato to the pan. Cook for a few minutes before tossing in the peppers, chili and the beans. Mix through the tomato paste, water, chipotle and seasonings. Leave this over a low heat to finish cooking whilst you cook your eggs, fried or poached, whichever way you prefer. Toast the tortillas in a dry pan or under the grill until it is crisp and starting to brown.
Top the tortilla with the vegetables and then top that with the egg. Garnish with a few slices of ripe avocado and a sprinkle of chopped fresh coriander.