Mexican breakfast salad
Looking for delicious brunch ideas? We love this Mexican breakfast salad from David Frenkiel and Luise Vindahl.
Ingredients (serves 2)
- ¼ red onion, finely chopped
- 400 g can black beans
- Pinch chilli powder
- Pinch ground cumin
- Pinch sea salt
- 1 avocado, peeled and sliced
- 1 mango, peeled and sliced
- Juice of ½ lime
- 5 sprigs coriander, leaves torn
- 2 eggs
- 2 tbsp pickled jalapeños, drained
- 1 tbsp cold-pressed olive oil
Method
Heat oil in frying pan. Add onion, beans, chilli, cumin and salt, and stir-fry over medium-low heat for a few minutes. Place in a bowl with the remaining ingredients, except eggs and jalapeños, and toss to combine. Divide between two serving bowls.
Heat a drizzle of oil in a frying pan over medium-low heat and fry eggs until set but with a soft yolk.
Serve the bean salad straight away, topped with the fried egg and a few jalapeño slices.
Recipe by Green Kitchen Travels authors David Frenkiel and Luise Vindahl.
