These eggs are probably one of my all time favourite breakfast’s and always a sure thing when I have the time to potter in the kitchen of a weekend morning! The tang of the corn salsa with the heat and spice of the beans, topped with crisp coriander and lime is absolutely perfect for a hot summer day, served with an ice cold cerveza.
8 x Small tortillas
8 x eggs
1 x quantity spicy beans with slow roasted tomatoes (recipe on blog)
Corn, tomato & chili salsa (see recipe below)
1 x Avocado, quartered and sliced
Hot sauce (I love the Byron Bay Chili Co. range)
Small handful of coriander, chopped roughly
1 x Fresh lime, sliced into wedges
Pre-heat the oven to 150C. Place tortillas onto oven racks to heat for 5 minutes. Meanwhile heat a non-stick pan over medium heat and fry eggs to your liking. A little trick to cook all the egg white while keeping the yolk soft is to place a lid over the pan after about 2-3 minutes of frying, until the whites are cooked through.
Place tortillas on a serving plate, place a spoon full of beans on each tortilla and top with an egg. Spoon over generous quantities of the corn salsa and avocado slices. Crumble over the feta, add a dollop of hot sauce, a sprinkle of coriander and a generous squeeze of fresh lime. Your taste buds will love you!
Corn, Tomato and Chilli Salsa
2 x cobs fresh corn
1 x punnet cherry tomatoes, finely chopped
1 x red chilli
Handful of fresh coriander, chopped finely
Juice of 1 lime
Slice off corn kernels from the cob. I like to leave the kernels raw – they give a beautiful crunch and sweetness. Combine corn, tomatoes, chilli, coriander and lime juice in a dish, toss well.