Mexican breakfast salad

Mexican breakfast salad

By
From
Green Kitchen Travels
Serves
2

I’d say we are a part-sweet, part-savoury kind of family – at least when it comes to breakfast. As much as we love our smoothies, porridges and granola, a breakfast wouldn’t feel complete without some eggs and greens. If you ask us, Mexicans are the champions of savoury breakfasts. We have had so many great ones in Mexico but also one very scary experience (at least if you are a sensitive vegetarian). At one of our favourite breakfast spots, we ordered large bowls of guacamole, refried black beans and pico de gallo, served with soft-boiled eggs and corn tortillas. It was heaven, until the third day when David found a chunk of bacon in his beans. ‘I thought I ordered a vegetarian option?’ he asked the chef. ‘Yes, yes, this is vegetarian.’ ‘But what is this, then?’ ‘Don’t worry about that. The beans are just cooked in bacon, it adds flavour. Everybody does that in Mexico.’ And those were the last beans David had on our trip. Our version of a warm Mexican breakfast salad has a lovely balance between sweet mango, savoury beans, creamy avocado, sunny eggs, herbs and a fierce kick from the jalapeños. And it is guaranteed bacon-free. — Luise

Ingredients

Quantity Ingredient
1 tbsp cold-pressed olive or coconut oil, ghee or butter
1/4 red onion, finely chopped
100g dried black beans, soaked and cooked or a 400 g can, drained
a pinch of chilli powder
a pinch of ground cumin
a pinch of sea salt
1 avocado, halved, stoned, peeled and sliced
1 mango, peeled, and sliced, discarding the stone
juice of 1/2 lime
5 sprigs of coriander (cilantro), leaves picked
2 eggs
2 tbsp pickled jalapenos, drained

Method

  1. Heat the oil in a frying pan, add the onion, beans, chilli, cumin and salt and stirfry over a medium-low heat for a few minutes. Place in a bowl with the remaining ingredients except the eggs and jalapeños and toss to combine. Divide between 2 serving bowls.
  2. Heat a drizzle of oil in a frying pan over a medium-low heat and fry the egg until set but with a soft yolk. Serve the bean salad straight away, topped with the fried egg and a few jalapeños slices.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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