Ingredients
- 1 can brown beans in brine
- 2 slices bacon
- 1 x yellow onion
- 1 clove garlic
- 1 tsp chipotle spice
- 1 tsp cumin
- 1 dl chicken bouillon
- 4 x corn wrap
- 2 x eggs
- 4 tbsp tomato salsa
- 1 x avocado
- 1 handful fresh coriander
Method
- Preheat the oven to 200 C fan.
- Strain and rinse the beans. Cut the bacon into small pieces and fry it together with onion and garlic in a little oil until golden. Add the beans, chipotle seasoning, cumin and chicken broth, and let it cook until the mixture thickens. Mash the beans a little with a fork along the way. Season to taste with salt if needed.
- Cover the bottom of the iron pans with the corn tortillas and spread out the bean mixture. Make a hole in the middle and crack in the eggs. Put the pans in the oven and bake for about 10 minutes until the egg white has set, while the yolk is still soft.
- Top with tomato salsa, avocado and cilantro. It is also very good with some pickled red onion and a sprinkling of feta cheese!
- If you want the dish to be meat-free, just omit the bacon and replace the chicken broth with vegetable broth!
