Mexican-style molletes with crispy eggs

Name: Mexican-style molletes with crispy eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 onion, finely chopped; 150 g cherry tomatoes, finely chopped; 1 avocado, chopped; 1 green or jalapeño chilli, deseeded finely chopped; 1 lime, juice; 3 tbsp olive oil; 1 clove/s garlic, finely chopped; ¼ tsp ground cumin; ¼ tsp paprika; 400 g can black beans, drained, liquid reserved; 4 large free range eggs; 4 slice/s No.1 Wheat & Rye Sourdough Sliced Bread; 25 g pack coriander, roughly chopped; 200 g pack feta, crumbled

Molletes are delicious open sandwiches topped with refried beans, cheese and salsa. They make a brilliant breakfast or weekend brunch as they’re a source of fibre and protein, not to mention offering a generous quota of plants.

5 out of 5 stars(1) Rate this recipe

VegetarianHealthySource of protein2 of your 5 a day6 plant varieties

Serves4
CourseBrunch
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 onion, finely chopped
150g cherry tomatoes, finely chopped
1 avocado, chopped
1 green or jalapeño chilli, deseeded finely chopped
1 lime, juice
3 tbsp olive oil
1 clove/s garlic, finely chopped
¼ tsp ground cumin
¼ tsp paprika
400g can black beans, drained, liquid reserved
4 large free range eggs
4 slice/s No.1 Wheat & Rye Sourdough Sliced Bread
½ x 25g pack coriander, roughly chopped
½ x 200g pack feta, crumbled

To make a salsa, put 2 tbsp onion into a bowl with the cherry tomatoes, avocado, half the chilli and a pinch of salt. Pour over half the lime juice, then set aside.
Heat 2 tbsp oil in a large frying pan over a medium heat. Fry the remaining onion with a pinch of salt for 4-5 minutes until soft. Add the garlic and remaining chilli, then fry for 2-3 minutes more.
Stir in the cumin, paprika and beans, and fry for 2 minutes more. Add half the bean liquid (discard the rest), simmer for 1-2 minutes, then use a potato masher to roughly crush the beans. Add the remaining lime juice, then take off the heat.
Use the remaining oil to fry the eggs. Meanwhile, toast the sourdough. Stir the coriander through the beans. Top the toast with the beans, add the fried eggs and feta, then serve immediately.