The best Saturday mornings start with coffee, and the realization that you have everything you need to make a Mexican inspired breakfast. It doesn’t take much; a can of beans, an avocado, a mango, some cilantro, a lime, a few spices, and an egg.
There is nothing I don’t love about this dish. Besides it being sweet and salty, creamy and herbie, with little kicks of jalapeno from time to time, it’s easy, fresh, and beautiful. I found this recipe over on the Guardian, they call it a warm Mexican breakfast salad, but if it we’re up to me it would also be a lunch, dinner, and snack salad.
~serves two
Mexican breakfast salad
1 Tbsp olive oil, coconut oil, ghee or butter ¼ red onion, finely chopped dried black beans 100g soaked and cooked (or a 400g can, drained) 1 tsp chilli powder 1 tsp ground cumin
Pinch sea salt 1 avocado, halved, peeled and sliced 1 mango, peeled and sliced the juice of ½ a lime a couple cilantro sprigs, leaves picked 2 eggs 3-4 pickled jalapeños per plate
In medium frying pan, heat the oil over medium. Add the onion, beans, chilli, cumin and salt and let fry for a few minutes. Meanwhile in a bowl combine the avocado, mango, lime juice and cilantro. When the beans are heated through, toss with the avocado mixture.
Heat a drizzle of oil in the same frying pan over a medium-low heat and fry the eggs until set but with a soft yolk.
Serve the bean salad straight away, topped with the egg a few jalapeño slices and a small pinch of both cumin and chili powder.