Mexican Breakfast with Coriander, Mint, Chilli Salsa
This is the perfect hangover cure along with a nice punchy bloody Mary. It also happens to be pretty healthy packed full of lots of protein and spices. Beans and eggs are a classic combination but this yogurt salsa takes them to the next level and can also be used with fish, in salads or with grilled meat. This is gluten-free!
Serves 2
Ingredients:
220g cooked black beans
1 garlic clove, diced
1 tsp cumin powder
1 tbsp extra virgin olive oil
sea salt and black pepper
2 fresh free-range medium eggs, at room and each broken into a teacup
1 tbsp white wine vinegar
For the salsa
120ml plain yoghurt
1 bunch fresh coriander
1 bunch of fresh mint, use only the leaves
1/2 tsp chilli flakes
1/2 tsp honey
Zest and juice of half a lime
Sea salt and black pepper
For the salad
2 tbsp chopped coriander
200g cherry tomatoes, halved
1 avocado, diced
Zest and juice of half a lime
1 tbsp extra virgin olive oil
1 tbsp white wine vinegar
Sea salt and black pepper
In a blender, throw all of the ingredients together for the salsa and blend to a smooth consistency. Scrape everything into a bowl and taste to check the seasoning. Store covered in the fridge until needed.
In a bowl, add all of the ingredients together for the salad and mix. Taste to double check the seasoning and leave to one side.
Bring a saucepan with water to a gentle simmer and while that heats up set a frying pan to a medium to high heat. When the frying pan is hot add a tablespoon of olive oil followed by the diced garlic. Allow this to cook for a minute before adding in the black beans, cumin and seasoning with salt and pepper. Stir everything around the pan for a couple of minutes and then scrape into a bowl covering with tin foil to keep warm. The saucepan should now be simmering and so use a spoon to whirl the water round in one direction. Prepare a timer and tip one of the teacups with the egg into the water and use the spoon to tease the whites into a ball. Start the timer for 2.5 minutes and do the same with the second egg. When the timer goes off carefully use a sieve to fish out the eggs and gently place onto some kitchen roll. Prepare two plates with two generous spoonfuls of black beans and salad with a poached egg on top. Finish with the spicy salsa drizzled over and a few splashes of extra virgin olive oil.