Fried eggs on a tomato and green chilli sauce with oregano, served with avocado and lime wedges.
2tbsp
1piece
3clove
1piece
400g
1tsp
1tsp
0.5tsp
1tsp
0.25tsp
10g
400g
2tbsp
4piece
4piece
1piece
1piece
4tbsp
1bunch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2tbsp | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 3clove | — | — | |
| 4 | | 1piece | — | — | |
| 5 | | 400g | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 0.5tsp | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 0.25tsp | — | — | |
| 11 | | 10g | — | — | |
| 12 | | 400g | — | — | |
| 13 | | 2tbsp | — | — | |
| 14 | | 4piece | — | — | |
| 15 | | 4piece | — | — | |
| 16 | | 1piece | — | — | |
| 17 | | 1piece | — | — | |
| 18 | | 4tbsp | — | — | |
| 19 | | 1bunch | — | — |
Peel away the papery skin from the onion and discard it.
White onion · 1 piece
Crush each garlic clove lightly with the flat of the knife and peel away the skin.
Garlic clove · 3 clovePour the olive oil into the large frying pan.
Light olive oil · 2 tbsp
Set the pan over a medium heat until the oil shimmers.
Tip the finely diced onion into the hot oil and saute stirring occasionally until softened and translucent.
Slide the finely chopped garlic into the frying pan.
Hold the green chilli under cold running water and rinse it clean.
Green chilli · 1 piece
Lift the rinsed green chilli onto the chopping board.
Chop the green chilli as finely as possible discarding the stalk.
Add the finely chopped green chilli to the pan and saute with the garlic and onion for 2 minutes until fragrant.
Tip the tinned chopped tomatoes into the pan and stir to combine.
Tinned chopped tomatoes · 400 gStir in the ground cumin.
Ground cumin · 1 tspAdd the smoked paprika and stir to combine.
Smoked paprika · 1 tspCrumble in the dried oregano and stir through.
Dried oregano · 0.5 tspSeason the tomato base with salt.
Salt · 0.5 tspAdd the ground black pepper and stir it in.
Ground black pepper · 0.25 tspStir the seasoned tomato base thoroughly to combine all the spices.
Reduce the heat and let the sauce simmer gently for 13 minutes until thickened.
Put the butter into the saucepan.
Butter · 10 g
Set the saucepan over a low-medium heat and melt the butter until foaming.
Drain the tin of black beans (about 240 g drained), tip them into the colander and rinse them well under cold running water.
Tinned black beans · 400 gAdd the rinsed black beans to the melted butter and stir to coat.
Season the black bean mixture with salt.
Salt · 0.25 tspStir the black beans well to combine with the butter and seasoning.
Let the black beans simmer gently for 4 minutes until heated through.
Pour the sunflower oil into the non-stick frying pan.
Sunflower oil · 2 tbsp
Set the pan over a medium-high heat until the oil shimmers.
Lay 2 corn tortillas into the hot oil.
Corn tortillas · 2 pieceFry the tortillas for about 35 seconds until the underside begins to crisp.
Flip each tortilla over with a spatula.
Fry the flipped tortillas for a further 35 seconds until golden and crisp on the second side.
Lift the crispy tortillas onto a plate lined with kitchen paper to drain.
Lay the remaining corn tortillas into the hot oil.
Corn tortillas · 2 pieceFry the tortillas for about 35 seconds until the underside begins to crisp.
Flip each tortilla over with a spatula.
Fry the flipped tortillas for a further 35 seconds until golden and crisp on the second side.
Lift the crispy tortillas onto the plate with the kitchen paper to drain alongside the first batch.
Crack the eggs one at a time into the frying pan over a medium heat discarding the shells.
Egg · 4 pieceFry the eggs undisturbed for about 4 minutes until the whites are set but the yolks remain runny.
Season the pan-fried eggs with a pinch of salt.
Salt · 0.25 tspRinse the avocado under cold running water.
Avocado · 1 piecePlace the rinsed avocado onto the chopping board.
Cut the avocado in half lengthways around the stone then twist the halves apart and remove the stone.
Slice the avocado flesh into thin wedges and peel away the skin.
Rinse the lime under cold running water.
Lime · 1 piecePlace the rinsed lime onto the chopping board.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Peel away the papery skin from the onion and discard it.⏱ 30sResultPeeled onion |
| 2 | Peeled onionstep 1 | | Chop the peeled onion into a fine dice.⏱ 2 minResultChopped onionused in step 7 |
| 3 | 3 clove | | Crush each garlic clove lightly with the flat of the knife and peel away the skin.⏱ 30sResultPeeled garlic cloves |
| 4 | Peeled garlic clovesstep 3 | | Chop the peeled garlic cloves as finely as you can.⏱ 1 minResultChopped garlicused in step 8 |
| 5 | 2 tbsp | | Pour the olive oil into the large frying pan.⏱ 5sResultLight olive oil |
| 6 | — | | Set the pan over a medium heat until the oil shimmers.⏱ 1 minResultHeated olive oil |
| 7 | Chopped onionstep 2 | | Tip the finely diced onion into the hot oil and saute stirring occasionally until softened and translucent.⏱ 7 minResultSoftened onion |
| 8 | Chopped garlicstep 4 | | Slide the finely chopped garlic into the frying pan.⏱ 5sResultSoftened onion and roughly chopped garlic |
| 9 | 1 piece | | Hold the green chilli under cold running water and rinse it clean.⏱ 30sResultRinsed Green Chilli |
| 10 | — | | Lift the rinsed green chilli onto the chopping board.⏱ 5sResultRinsed Green Chilli |
| 11 | — | | Chop the green chilli as finely as possible discarding the stalk.⏱ 1 minResultFinely chopped green chilli |
| 12 | Finely chopped green chillistep 11 | | Add the finely chopped green chilli to the pan and saute with the garlic and onion for 2 minutes until fragrant.⏱ 2 minResultAromatic garlic and chilli base |
| 13 | 400 g | | Tip the tinned chopped tomatoes into the pan and stir to combine.⏱ 30sResultTomato base |
| 14 | 1 tsp | | Stir in the ground cumin.⏱ 15sResultCumin tomato base |
| 15 | 1 tsp | | Add the smoked paprika and stir to combine.⏱ 15sResultSpiced tomato base |
| 16 | 0.5 tsp | | Crumble in the dried oregano and stir through.⏱ 15sResultHerb-spiced tomato base |
| 17 | 0.5 tsp | | Season the tomato base with salt.⏱ 15sResultSalted tomato base |
| 18 | 0.25 tsp | | Add the ground black pepper and stir it in.⏱ 15sResultSeasoned tomato base |
| 19 | — | | Stir the seasoned tomato base thoroughly to combine all the spices.⏱ 30sResultSeasoned tomato base |
| 20 | — | | Reduce the heat and let the sauce simmer gently for 13 minutes until thickened.⏱ 13 minResultSpiced tomato mixtureused in step 51 |
| 21 | 10 g | | Put the butter into the saucepan.⏱ 5sResultButter |
| 22 | — | | Set the saucepan over a low-medium heat and melt the butter until foaming.⏱ 1 minResultMelted butter |
| 23 | 400 g | | Drain the tin of black beans (about 240 g drained), tip them into the colander and rinse them well under cold running water.⏱ 30sResultRinsed Black Beans |
| 24 | Rinsed Black Beansstep 23 | | Add the rinsed black beans to the melted butter and stir to coat.⏱ 30sResultBlack bean mixture |
| 25 | 0.25 tsp | | Season the black bean mixture with salt.⏱ 15sResultSeasoned black bean mixture |
| 26 | — | | Stir the black beans well to combine with the butter and seasoning.⏱ 1 minResultSeasoned black bean mixture |
| 27 | — | | Let the black beans simmer gently for 4 minutes until heated through.⏱ 4 minResultWarm beansused in step 52 |
| 28 | 2 tbsp | | Pour the sunflower oil into the non-stick frying pan.⏱ 5sResultSunflower oil |
| 29 | — | | Set the pan over a medium-high heat until the oil shimmers.⏱ 1 minResultHot sunflower oil |
| 30 | 2 piece | | Lay 2 corn tortillas into the hot oil.⏱ 5sResultHot sunflower oil and corn tortillas |
| 31 | — | | Fry the tortillas for about 35 seconds until the underside begins to crisp.⏱ 35sResultPan-fried corn tortillas |
| 32 | — | | Flip each tortilla over with a spatula.⏱ 30sResultOnce-turned corn tortillas |
| 33 | — | | Fry the flipped tortillas for a further 35 seconds until golden and crisp on the second side.⏱ 35sResultCrispy fried tortillas |
| 34 | Crispy fried tortillasstep 33 | | Lift the crispy tortillas onto a plate lined with kitchen paper to drain.⏱ 1 minResultCrispy fried tortillas |
| 35 | 2 piece | | Lay the remaining corn tortillas into the hot oil.⏱ 5sResultCorn tortillas |
| 36 | — | | Fry the tortillas for about 35 seconds until the underside begins to crisp.⏱ 35sResultFried tortillas (batch 2) |
| 37 | — | | Flip each tortilla over with a spatula.⏱ 30sResultOnce-turned tortillas (batch 2) |
| 38 | — | | Fry the flipped tortillas for a further 35 seconds until golden and crisp on the second side.⏱ 35sResultCrispy fried tortillas (batch 2) |
| 39 | Crispy fried tortillas (batch 2)step 38 | | Lift the crispy tortillas onto the plate with the kitchen paper to drain alongside the first batch.⏱ 1 minResultCrispy fried tortillas (batch 2)used in step 50 |
| 40 | 4 piece | | Crack the eggs one at a time into the frying pan over a medium heat discarding the shells.⏱ 1 minResultEgg |
| 41 | — | | Fry the eggs undisturbed for about 4 minutes until the whites are set but the yolks remain runny.⏱ 4 minResultFried Eggs |
| 42 | 0.25 tsp | | Season the pan-fried eggs with a pinch of salt.⏱ 15sResultSeasoned fried eggsused in step 53 |
| 43 | 1 piece | | Rinse the avocado under cold running water.⏱ 30sResultRinsed avocado |
| 44 | — | | Place the rinsed avocado onto the chopping board.⏱ 5sResultRinsed avocado |
| 45 | — | | Cut the avocado in half lengthways around the stone then twist the halves apart and remove the stone.⏱ 30sResultHalved Avocado |
| 46 | — | | Slice the avocado flesh into thin wedges and peel away the skin.⏱ 30sResultSliced Avocadoused in step 54 |
| 47 | 1 piece | | Rinse the lime under cold running water.⏱ 30sResultRinsed lime |
| 48 | — | | Place the rinsed lime onto the chopping board.⏱ 5sResultRinsed lime |
| 49 | — | | Cut the lime into wedges.⏱ 1 minResultLime wedgesused in step 54 |
| Total Time | 39 min | ||
| Nutrient | per serving |
|---|---|
| 1,017kcal | |
| 34g | |
| 61g | |
| 15g | |
| 102g | |
| 11g | |
| 23g | |
| 2,394mg |
Fried eggs on a tomato and green chilli sauce with oregano, served with avocado and lime wedges.
What you’ll doYou will start by sweating onion, garlic, and chilli in olive oil before adding tinned tomatoes and spices and leaving the sauce to simmer until thickened. While it reduces, you will heat the black beans in butter and fry the corn tortillas in batches until crisp on both sides, draining them on kitchen paper. The eggs go in last, fried undisturbed so the whites set while the yolks stay runny, and then everything is assembled in layers on the serving plate. The main risk windows are the tortilla fry — seconds matter — and the eggs, where pulling them too early or too late changes the dish entirely.
