Name: Mexican Breakfast Eggs
Prep time: 2 min
Cook time: 8 min
Ingredients: 4 large eggs; 1 small can salt-reduced pinto beans, rinsed; 1 tablespoon fresh lime juice; 1/2 teaspoon ground cumin; 1 tablespoon olive oil; 4 small corn tortillas; 1 cup chopped tomato; 1 avocado, sliced; 1/4 cup fresh coriander leaves; Olive oil spray

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Heat oven to 200°C
Combine the beans, lime juice, cumin, and 1/2 tablespoon of oil in a medium bowl
Brush the tortillas on both sides with 1/2 tablespoon of oil and place on a rimmed baking sheet. Bake until crisp, about 8 minutes
Meanwhile, heat a large non-stick fry pan over medium heat and spray with oil
Crack the eggs into the pan and cook as desired, 2 to 4 minutes for slightly runny sunny-side-up eggs
Place the eggs onto the tortillas and top with the beans, tomato, avocado and coriander

Tips & Hints:

Fresh eggs produce the best looking fried egg – a compact oval with a thick white and a high centred yolk.

Heat oven to 200°C
Combine the beans, lime juice, cumin, and 1/2 tablespoon of oil in a medium bowl
Brush the tortillas on both sides with 1/2 tablespoon of oil and place on a rimmed baking sheet. Bake until crisp, about 8 minutes
Meanwhile, heat a large non-stick fry pan over medium heat and spray with oil
Crack the eggs into the pan and cook as desired, 2 to 4 minutes for slightly runny sunny-side-up eggs
Place the eggs onto the tortillas and top with the beans, tomato, avocado and coriander

Tips & Hints:

Fresh eggs produce the best looking fried egg – a compact oval with a thick white and a high centred yolk.

Heat oven to 200°C
Combine the beans, lime juice, cumin, and 1/2 tablespoon of oil in a medium bowl
Brush the tortillas on both sides with 1/2 tablespoon of oil and place on a rimmed baking sheet. Bake until crisp, about 8 minutes
Meanwhile, heat a large non-stick fry pan over medium heat and spray with oil
Crack the eggs into the pan and cook as desired, 2 to 4 minutes for slightly runny sunny-side-up eggs
Place the eggs onto the tortillas and top with the beans, tomato, avocado and coriander