This Mexican breakfast is one of my family’s favourite weekend treats. You can get the refried beans ready the day before if you like, then whip the whole thing up in minutes when you’re ready for brunch. And yes, there are more than ten ingredients but there are really two recipes here and you can also use the refried beans for my fab tacos on here. Chipotle (chi-pot-leh – I used to say chi-pottle!) paste is made from tomatoes, onion, chillies and spices and it features in many Mexican dishes. You can buy it in supermarkets.
- Yield: 4 Servings
- First make the refried beans. Heat a tablespoon of oil in a large frying pan and add the onions and pepper. Cook them over a medium heat, stirring regularly, until they’re softened and browning slightly around the edges, then add the garlic, oregano, cumin, chipotle paste and beans.
- Pour in 200 ml of water, then season with salt and pepper. Bring the mixture to the boil, then turn down the heat and simmer until the onions and pepper are soft and most of the liquid is absorbed. Mash briefly to break up some of the beans, then continue to cook for a few more minutes, stirring constantly.
- Assemble all the garnishes and put them on the table. Warm the tortillas in a dry frying pan over a medium heat, then wrap them in a tea towel to keep them warm. Heat a tablespoon of olive oil or butter in a frying pan and cook the eggs to your liking.
- Serve the eggs with the refried beans and warm tortillas and as many of the garnishes as you like.