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20 minutes
- 3 ripe tomatoes
- 2 roasted red peppers from a jar
- 4 spring onions
- ½–1 lime
- extra virgin olive oil
- 1 x 400 g tin of black beans
- olive oil
- 8 small flour or corn tortillas
- 4 large free-range eggs
- 1 knob of butter
- Make a quick salsa by chopping the tomatoes, peppers, and spring onions on a large cutting board. Drizzle with the juice from half a lime, add a splash of extra virgin olive oil, season, then use the knife to chop and mix everything. Taste and adjust with more lime juice if necessary. In a small saucepan, heat and season the black beans with a drizzle of olive oil. Meanwhile, toast the tortillas in a hot frying pan until charred, then keep warm under a clean tea towel. Fry the eggs in butter and oil until the yolks are soft. Place 2 tortillas on each plate, top with beans, salsa, and an egg. Serve with a zesty salsa verde on the side for extra flavor.
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