On the weekend I had a few people over for breakfast. It was a lazy Sunday morning and they offered to bring cereal so that no one had to cook. But I want to cook!!
I didn’t want them to think I had gone to any trouble, and really truly I didn’t. And you won’t either if you make this for brunch or breakfast for a crowd. You can make most of it ahead and let it sit till you have finished saying hello, having a coffee or glass of bubbly and then bingo, there it is.
It’s a fresh mixture of beans, tomatoes, avocados and a touch of Fountain hot chilli sauce with a sprinkling of nice salty feta. All of these ingredients were in my pantry and fridge. You can substitute if you don’t have some of them. I personally love black beans. Their texture is perfect for this but you could use kidney beans. If you want to leave out the bacon you can add and add chorizo instead or it could easily be made vegetarian.
Instead of sour cream I made cashew cream, this is my new love. It’s a good way to have a sour cream like cream that is full of protein. You can use this cashew cream for anything you use regular sour cream for. It’s nutty and creamy and very very good.
Serve this in a big pot in the middle and everyone can serve themselves. I love to hand around Warm tortilla bread or gorgeous natural corn chips.
Blackbeans ready cooked.
Eggs Mexican Style Easy Brunch
Ingredients
- 100 gm Red Onion sliced finely
- 2 Tablespoon olive oil
- 250 gm rindless bacon cut into chunks
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 400 gm black beans can of drained washed
- 6 whole eggs
Salsa
- 1 bunch coriander washed well
- 60 ml lime juice
- 2 Tablespoons Fountain Good Choice Hot Chilli Sauce
- 1 Tablespoon extra olive oil
- 2 whole avocados cubed
- 250 gm cherry tomatoes cut in half
- 1/2 teaspoon smoked paprika ground
- 1/2 teaspoon ground cumin
- 2 Tablespoons coriander chopped
- 100 gm Danish feta crumbled
Cashew Cream
- 250 gm raw cashews 8oz
- water to cover
- 60 ml lemon juice- more for a more sour cream
- 1/2 teaspoon ground cummin
- 5 gm salt and pepper to taste
Instructions
Make the Salsa first:
- Put the two chopped avocados into a bowl, with the chopped tomatoes and 1/2 a bunch of chopped coriander. Grab a jug or large cup and mix the lime juice, chilli sauce, paprika, cumin and salt and olive oil and mix well.
- Mix the salsa well. For a salsa that is milder add less chilli sauce.
- Heat the largest non stick fry-pan you have. Add 2 Tablespoons oil and add the onion and bacon and sauté till the bacon is starting to colour. Add the cumin, paprika, tomato sauce and beans, salt and 2 Tablespoons chopped coriander stems and roots. .
- Let simmer for 5-10 minutes. ( You can leave the beans at this point and come back) or
- Make 6 spaces in the pan and break the eggs into each space. Turn the pan onto medium low. Crumble over the feta. A lid will cook the eggs more evenly. They will take about 5-8 minutes till just white and the yolks still runny.
- Spoon over the salsa between the eggs and serve with sour cream and extra lemon or make the delicious cashew cream instead.
Cashew Cream
- Cover the nuts in water and leave to soak overnight. Drain all but 3/4 cup of the water ( and reserve). Put the nuts into a blender with the lemon , cumin and a bit of salt. Blend till smooth adding a little bit of water at a time till you have a smooth paste. Scrap into a container and refrigerate for later.
This post was sponsored by Fountain Sauces
I really like seeing recipes that are specific for vegetarians… Your recipes is so amazing .Thanks for sharing.
This is so much better than a bowl of cereal. I love how colourful it is and how it can be cooked in the one pan. The chilli with the eggs would be a great kick-start to the day xx
oh wow this looks totally delicious and so my style of cooking. Im making this tomorrow for dinner for sure. Booked marked.
I would eat this anytime of the day Tania, it looks delicious!
Ooh that looks great! Haha I’m the same as you – whenever anyone says they’ll bring something, I’m always like ‘no, no, it’s a great excuse for me to cook!’.
What a delicious skillet brunch!
BRING IT ON!! This is TOTALLY my type of breakfast – HUGE flavours!! You rock Tania! And the other thing I love about this is that it’s perfect for making for a crowd!
Dear Tania,
The eggs look beautiful and I love these one pan wonders.
You are correct, Tania. WOW/Coles don’t stock black beans – but keep asking for them and they might. I buy mine dry and soak them overnight but as Tania said they have them in fruit/veggie stores. I am making cashew cream today for the first time.
thank you for great recipe…..my sort of food
Thanks Pamela. Enjoy the cashew cream….yum
Eggs and black beans…very nutritious! I can enjoy this any time of the day.
Absolutely, insanely good breakfast, lunch OR dinner at my house. 🙂
Thanks dearest Maureen
it just looks all too delicious 🙂 Thanks For Sharing! Liz x
Have to try this Tania, looks yum. One question…I have never used black beans are the ones that you used similar to the El Paso brand that I see in Coles/Woolworths?
Hi Ann,
I don’t think they sell them in the supermarket. The el paso brand ones are a salsa I think?. You need to buy them from a deli/ fruit store. I buy them at a fruit shop, you can also buy them at Fiji market in Newtown or online at a Mexican wholesaler
I buy organic black beans from Macro Organic Store and you can also get them at IGAs. I love black beans, and anything with eggs and beans gets my vote. The Mexican flavour just adds a touch more magic! Winning!
Oh now this is absolutely delicious! Many thanks for a great recipe.