This Mexican style egg and beans on toast produces a delicious and not too fiery fusion food. The beans are Mexican, the scrambled eggs are British. Top it all off with some zippy Mexican pico de gallo to complement the smoky beans and creamy eggs perfectly.
Start by making the pico de gallo, so the flavours have a chance to infuse. In a small bowl squeeze the lime juice over the sliced onions and grated garlic. Give a good stir.
1 spring onions (scallions), ½ clove garlic, ¼ lime
Add the tomatoes, jalapeño and coriander leaves. Give another good stir and set aside.
Heat the oil up in a medium sized pan over a moderate heat.
1 tbsp olive oil
Sprinkle in the cumin seeds and allow them to sizzle for thirty seconds or so. Then add the onion, garlic and salt. Fry, stirring occasionally until the onion is cooked through and just starting to turn golden.
½ tsp cumin seeds, ½ onion, 1 clove garlic, ¼ tsp sea salt
Add the beans, oregano and chilli flakes and give a good stir. Add a splash of water, clamp the lid on and cook for 3-4 minutes. If the beans look like they're catching on the bottom of the pan, add another splash of water. Turn the heat off.
400 g tinned black beans, ¼ tsp dried oregano, ¼ tsp chipotle chilli flakes
Whilst the eggs are cooking, mash the beans roughly with a potato masher.
Scrambled Eggs
Whilst the beans are cooking, break the eggs into a medium sized bowl. Add the milk, salt and pepper. Whisk it all up with a fork.
3 eggs, 1 tbsp milk, 1 pinch sea salt, good grinding of black pepper
In a non-stick frying pan, heat the butter over a moderate heat until it starts to sizzle. I use my cast iron skillet.
15 g unsalted butter
Pour in the egg mixture and leave it to cook for thirty seconds or so. Then before, it turns into an omelette, give an occasional stir. As soon as all the liquid has disappeared, take off the heat. Scrambled eggs are at their best when they're just cooked through, but before they turn rubbery.
Assembly
Before you start cooking the eggs, start toasting the bread.
4 thick slices wholemeal bread
Divide the beans equally between the four slices of toast. Place a spoonful or two of eggs over the beans, then top with pico de gallo.
Tuck in quickly before it gets cold.
Notes
The secret to this meal is all in the timing. Make the pico de gallo salsa first, then get the beans on. Whilst the beans are cooking, prepare the eggs and get the toast on before you start cooking the eggs.For a vegan version, just swap the scrambled eggs for tofu scramble.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.