Ingredients
- 200 g Baby Tomatoes
- 5 30cm Wheat Flour Tortilla
- 10 Free Range Medium Eggs
- 3 Jalapeno Green Chillies
- 500 g Haricot Beans
- 400 g Rindless Streaky Bacon
- 600 g Cooking Chorizo
Instructions
- Soak the Haricot beans in cold water overnight in the fridge
- Make up the chicken stock according the pack and bring to the boil - add the beans and reduce to a simmer and cook for 45 mins until the beans are tender
- Drain the beans well and reserve
- Cut the chorizo into small pieces and cut the bacon into lardons
- Cut the chillies in half and remove the seeds and cut into small dice
- Cut the tomatoes in half and set aside
- Heat a little oil in a sauté pan and add the chilli, bacon and the chorizo and cook until well coloured
- Now add the beans and tomatoes and cook for a further 5 mins
- Season if required then stir through the avocado
- In a separate frying pan fry the eggs in a little oil then remove
- To serve spoon the beans onto a plate and top with a fried egg - drizzle with a little olive oil and some chopped coriander
Serves | 4 |
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Prep Time | 40 mins |
Cook Time | 30 mins |