From Coles Magazine, October 2013.
Breakfast-type meals are always a favourite with me and when they are Mexican flavours then I am sold. I remember travelling through Mexico and settling down nearly every morning to hoe into huevos rancheros, bursting with flavour and so satisfying you could do without lunch.
Browsing through this Coles magazine I came across this variation and memories of Mexico prompted me to make it. A chopped onion and chopped red capsicum with sautéed until soft. A teaspoon of cumin was added and stirred in for a little while before 4 chopped tomatoes were added with ½ cup water and a half a stock cube. I added a chopped red chilli and ½ teaspoon Mexican dried oregano. Once this mixture reached the boil it was simmered for about half an hour. When it had thickened a little, a can of red kidney beans was opened and placed in a sieve under a cold tap. Once the beans had been rinsed they were added to the tomato mixture, stirred in and let heat through.
While they heated a frying pan with a little oil was heated and tortillas cooked on each side until they had crisped up. They were kept warm in the oven while eggs were fried.
Now a tortilla was placed on each plate, the tomato/bean mixture spooned over and a fried egg placed on top. Slices of avocado and some coriander were added and, of course, some chilli powder sprinkled over.
Tasty and definitely a favourite. When a breakfast dish tastes like this it’s always fair go for an evening dinner.
Ease of cooking: ✔✔✔
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