Mexican Breakfast with Coriander, Mint, Chilli Salsa


This is the perfect hangover cure along with a nice punchy bloody Mary.  It also happens to be pretty healthy packed full of lots of protein and spices.  Beans and eggs are a classic combination but this yogurt salsa takes them to the next level and can also be used with fish, in salads or with grilled meat.  This is gluten-free!

Serves 2


220g cooked black beans

1 garlic clove, diced

1 tsp cumin powder

1 tbsp extra virgin olive oil

sea salt and black pepper

2 fresh free-range medium eggs, at room and each broken into a teacup

1 tbsp white wine vinegar

For the salsa

120ml plain yoghurt

1 bunch fresh coriander

1 bunch of fresh mint, use only the leaves

1/2 tsp chilli flakes

1/2 tsp honey

Zest and juice of half a lime

Sea salt and black pepper

For the salad

2 tbsp chopped coriander

200g cherry tomatoes, halved

1 avocado, diced

Zest and juice of half a lime

1 tbsp extra virgin olive oil

1 tbsp white wine vinegar

Sea salt and black pepper

In a blender, throw all of the ingredients together for the salsa and blend to a smooth consistency.  Scrape everything into a bowl and taste to check the seasoning.  Store covered in the fridge until needed.

In a bowl, add all of the ingredients together for the salad and mix.  Taste to double check the seasoning and leave to one side.

Bring a saucepan with water to a gentle simmer and while that heats up set a frying pan to a medium to high heat.  When the frying pan is hot add a tablespoon of olive oil followed by the diced garlic.  Allow this to cook for a minute before adding in the black beans, cumin and seasoning with salt and pepper.  Stir everything around the pan for a couple of minutes and then scrape into a bowl covering with tin foil to keep warm.  The saucepan should now be simmering and so use a spoon to whirl the water round in one direction.  Prepare a timer and tip one of the teacups with the egg into the water and use the spoon to tease the whites into a ball.  Start the timer for 2.5 minutes and do the same with the second egg.  When the timer goes off carefully use a sieve to fish out the eggs and gently place onto some kitchen roll.  Prepare two plates with two generous spoonfuls of black beans and salad with a poached egg on top.  Finish with the spicy salsa drizzled over and a few splashes of extra virgin olive oil.

Nina ParkerComment