Mexican Eggs

Quick, easy to make and packed with flavour, this meal can be created in 15-minutes! I usually sprinkle with fresh coriander and sometimes a few jalapeno peppers for a kick. Perfect as a light lunch or dinner. 


Serves 3-4

1 tablespoon of olive oil
1 (or 2 if you like it spicy) teaspoon of harrisa paste or chilli in olive oil
8 ripe tomatoes chopped
1/2 tin of black beans (rinsed well)
8 spring onions chopped
1/4 teaspoon of ground cumin
4 eggs
Freshly ground pepper
Handful of freshly chopped coriander
A few jalapeno peppers (if desired)



Heat the olive oil and harissa paste over a medium heat. Add the tomatoes and onions and cook gently for 7-minutes. Add cumin and beans and mix gently and cook for a further 2-3 minutes. Add some freshly ground pepper. Break an egg in each quarter of the pan over the vegetables and cook gently until the eggs are done. Sprinkle with fresh coriander and some jalapenos if desired. Serve immediately.