Eggs Mexican Style Easy Brunch
User Reviews
5
Eggs Mexican Style Easy Brunch
Description
This brunch combines sautéed red onion and rindless bacon chunks with black beans seasoned with ground cumin and smoked paprika. The mixture simmers to blend the smoky and earthy spices into the beans and bacon. Six eggs are then cracked into the pan over the bean mixture and cooked gently until the whites are set but yolks remain soft. Crumbled Danish feta adds a salty tang over the eggs while a lid helps cook them evenly.
A lively salsa made from cubed avocado, halved cherry tomatoes, and chopped coriander is tossed with lime juice, hot chili sauce, olive oil, smoked paprika, and cumin, providing a fresh, spicy contrast. The cashew cream is created by soaking raw cashews and blending with lemon juice, spices, salt, and water until smooth and creamy, offering a tangy, dairy-free complement to the dish.
Served together, the eggs with spiced beans and smoky bacon deliver hearty texture and flavor, brightened by the creamy salsa and cashew cream. This makes a satisfying and colorful brunch option with balanced smoky, tangy, and spicy notes.
Ingredients
- 100 gm red onion sliced finely
- 2 Tablespoon olive oil
- 250 gm Bacon cut into chunks, rindless
- 2 teaspoons cumin ground
- 1 teaspoon smoked paprika
- 400 gm black beans can of drained washed
- 6 whole egg
Salsa
- 1 bunch Coriander washed well
- 60 ml lime juice
- 2 Tablespoons hot chili sauce brand: Fountain Good Choice
- 1 Tablespoon olive oil extra
- 2 whole avocado cubed
- 250 gm cherry tomato cut in half
- 1/2 teaspoon smoked paprika ground
- 1/2 teaspoon cumin ground
- 2 Tablespoons Coriander chopped
- 100 gm feta cheese crumbled, Danish
Cashew Cream
- 250 gm cashew nuts 8oz, raw
- water to cover
- 60 ml lemon juice more for a more sour cream
- 1/2 teaspoon ground cumin
- 5 gm salt to taste
- 5 gm black pepper to taste
Instructions
Make the Salsa first:
- Put the two chopped avocados into a bowl, with the chopped tomatoes and 1/2 a bunch of chopped coriander. Grab a jug or large cup and mix the lime juice, chilli sauce, paprika, cumin and salt and olive oil and mix well.
- Mix the salsa well. For a salsa that is milder add less chilli sauce.
- Heat the largest non stick fry-pan you have. Add 2 Tablespoons oil and add the onion and bacon and sauté till the bacon is starting to colour. Add the cumin, paprika, tomato sauce and beans, salt and 2 Tablespoons chopped coriander stems and roots. .
- Let simmer for 5-10 minutes. ( You can leave the beans at this point and come back) or
- Make 6 spaces in the pan and break the eggs into each space. Turn the pan onto medium low. Crumble over the feta. A lid will cook the eggs more evenly. They will take about 5-8 minutes till just white and the yolks still runny.
- Spoon over the salsa between the eggs and serve with sour cream and extra lemon or make the delicious cashew cream instead.
Cashew Cream
- Cover the nuts in water and leave to soak overnight. Drain all but 3/4 cup of the water ( and reserve). Put the nuts into a blender with the lemon , cumin and a bit of salt. Blend till smooth adding a little bit of water at a time till you have a smooth paste. Scrap into a container and refrigerate for later.
User Reviews
Overall Rating
5
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