Mexican Eggs with Tortillas2014-09-16
- Servings : 4
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
Buenos diaz! A vegetarian breakfast with a kick, bring out the tortillas and chilli beans.
- 4 large tomatoes
- 2 cloves garlic
- 1 chilli, de-seeded and finely chopped
- 1 onion, finely chopped
- 1 tin beans
- 150 grams plain flour
- 125 mL plus more water to mix
- 4 eggs
- 1 handful(s) finely chopped parsley to garnish
Start with the tomatoes: heat a frying pan on a medium to high heat and place the whole tomatoes, chilli and garlic clove on the pan. Turn every minute or so – you want a blackened skin on the tomatoes and chilli and the garlic just to cook through.
Throw all these ingredients in a pestle and mortar and bang until you have a sloppy salsa
For the beans: fry the onion in a dash of olive oil, add the garlic and chillies, cook until translucent.
Stir through the beans, half mash and set aside.
For the tortillas: in a bowl mix the masa with enough water for a dough (start with 100ml or so, then add tbsp by tbsp). Sticky dough means too much water, if the dough cracks when rolled into balls it’s too dry. Add more masa/water until the right consistency is reached.
Divide the mixture into 8 golf sized balls. Roll out (or use a tortilla press) to make a large at disc.
Heat a frying pan on a medium to high heat. Dry fry the tortillas for a few minutes each side until cooked through. Keep in a tea towel to keep warm until needed.
Fry the eggs in a hot saucepan until done.
Serve the tortillas spread with the bean mash, tomato salsa, top with a fried egg. Sprinkle with chopped parsley and serve.