The Olive Bin

Easy Mexican Breakfast

Make a fast and simple salsa by chopping the tomatoes, peppers, and spring onions together on a cutting board. Squeeze over the juice from half of a lime. Drizzle with olive oil and season with salt and pepper, to taste. Then use a knife to chop and mix it all together. Taste and add more lime juice if needed. Pour the black beans into a small saucepan, season with salt and pepper, 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 oil, keeping the yolks nice and soft. Pop 2 tortillas on each plate and top with beans, salsa and an egg. Add guacamole for a kick!
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Ingredients

Number Of Servings: 4

3 ripe tomatoes
2 roasted red peppers from a jar
4 spring onions
1 lime
1 T of The Olive Bin's Green Chile Olive Oil (Fused)
1 can black beans drained
8 small flower or corn tortillas
4 large eggs
Sea salt and black pepper, to taste

Directions

  1. Make a fast and simple salsa by chopping the tomatoes, peppers, and spring onions together on a cutting board. 
  2. Squeeze over the juice from half of a lime. Drizzle with olive oil and season with salt and pepper, to taste. Then use a knife to chop and mix it all together. Taste and add more lime juice if needed. 
  3. Pour the black beans into a small saucepan, season with salt and pepper, 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 oil, keeping the yolks nice and soft. 
  6. Pop 2 tortillas on each plate and top with beans, salsa and an egg. Add guacamole for a kick!

Additional Info

Recipe adapted from www.jamieoliver.com

Associated Products

Jalapeno Green Chile
Green Chile Olive Oil