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Eggs Mexican Style Easy Brunch

5 from 5 votes
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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.