| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 2 Eggs
- 2 cups Baked Beans canned
- 2 tsp Mexican Dry Herbs
- 2 Whole Wheat Tortillas
- handful Fresh Parsley Leaves
For Red bell pepper salsa :
- 2 Medium Size Onions
- 1 Big Red Bell Pepper chopped
- 3-4 cloves garlic cushed
- 1 tsp Oil
- 1 tbsp Tomato Ketchup
- 1 tsp Mexican Seasoning
- 1 tsp Chili Flakes
Ingredients
For Red bell pepper salsa :
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Instructions
- Remove the requires quantity of baked beans from the tin and heat it in a small pan and keep it aside.
- Heat 1 tbsp olive oil in a non-stick skillet over medium heat and working one at a time fry wheat tortillas until lightly browned say about 15 seconds per side. Transfer this tortilla to a kitchen towel and repeat the same procedure with the second tortilla. Cover it with a foil so that they do not harden.
- Once tortillas are cooked, Heat 1 tsp olive oil in the same pan over medium heat and fry egg in the same pan one at a time till egg whites are cooked and golden yolks are set. Season it with salt, pepper and Mexican dry herbs.
For Red bell pepper salsa :
- Heat oil in a pan and once it’s hot add crushed garlic and sauté it.
- Add chopped onions and red bell pepper in it and sauté for 3-4 minutes till they are tender.
- Now add salt, chili flakes, Mexican seasoning and tomato ketchup.
- Mix everything well and keep this red bell pepper salsa aside in a bowl.
How to serve :
- Place 2 tortillas on a serving plate and top it up with 2 fried eggs.
- Spoon red bell pepper salsa on half side leaving the yolks exposed and spoon baked beans on the other half.
- Garnish it with fresh parsley and serve it immediately while its hot.
Recipe Notes
If you like this Mexican breakfast recipe by Hetal Kamdar, then try making at home this weekend and share your weekend story with us in comments below.
Love : Shaheen
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