Brunch for people who think brunch is usually too polite. Charred tomato salsa, warm black beans, fried eggs with lacy edges, all stacked on tortillas with Mexican Chilli Crunch spooned straight over the yolks. Break everything, drag the tortilla through the wreckage, order another coffee. This beats the cafe version and costs a third as much.
30 mins. Serves 2.
Ingredients
- 4 eggs
- 2 dessertspoons Plateit Mexican Chilli Crunch
- 4 corn tortillas
- 400g tin black beans, drained
- 4 ripe tomatoes
- ½ brown onion, halved
- 2 garlic cloves, unpeeled
- ½ tsp ground cumin
- Lime + coriander, to serve
- Neutral oil + salt, for the pan
Method
- Char the tomatoes, onion and garlic in a dry hot pan, turning, 8 to 10 mins until blackened in patches. Peel the garlic, blitz the lot coarse with salt. That is the salsa.
- Warm the beans in a small pan with the cumin, a splash of water and salt. Mash a few against the side to thicken.
- Warm the tortillas in a dry pan and keep them under a tea towel.
- Fry the eggs in hot oil until the edges go lacy and the yolks stay loose.
- Stack: tortillas, beans, salsa, eggs. Spoon 2 dessertspoons of Plateit Mexican Chilli Crunch over the yolks. Coriander and lime last. Break and drag.
Swap it: No tortillas? Thick charred sourdough underneath turns it into ranch eggs on toast, and nobody files a complaint.
