Start the day with this hearty Mexican-inspired breakfast dish, packed with flavour and quick and easy to prepare!
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Heat the oil in a wide frying pan over a medium-high heat. Soften the peppers for 5 minutes. Stir in the coriander stalks, sizzle for a few seconds, then add the cumin. After 1 minute, add the tomatoes, beans, 1 tsp sriracha and 50ml water. Season, partially cover, and bubble for 10 minutes, until the sauce is rich and the peppers soft.
Chop ½ the coriander leaves and fold in. Make 4 wells in the frying pan and crack an egg into each one. Season the eggs, then cover and cook at a gentle simmer for 5-7 minutes until the whites are just set and the yolks soft.
Scatter with the feta, zig-zag the remaining 2 tsp sriracha over the top, then sprinkle with the remaining coriander leaves. Serve with the toasted tortillas.
To toast your tortillas without having to use another pan, simply fold in half and then again. Put in the toaster and they’ll come out crisp on the outside and warm and soft in the middle.
Typical values per serving when made using specific products in recipe
Energy | 1,928kJ/ 469kcals |
|---|---|
Fat | 18g |
Saturated Fat | 6.2g |
Carbohydrates | 48.5g |
Sugars | 8.9g |
Fibre | 8.7g |
Protein | 24g |
Salt | 1.96g |
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