Sunday, 22 April 2012

Recipe: Mr Muesli Lover's breakfast burrito

I subscribe to the emails. I think they come about once a week and although I never read all of them there is normally at least one great article I click through to.

The other week I ended up clicking on Gizzi Erksine’s heuvos rancheros and, aware that Mrs Muesli Lover was entering a busy work period, I thought it would be a great breakfast for me to cook early one morning. I don’t even know who Gizzi Erksine is but he/she has an awesome name!

“A 10 minute egg dish” was how it was billed and it contained garlic, chilli and refried beans. Sounded awesome, but had potential for horrendous working day smelly breath. Bearing that in mind I toned down the garlic from four cloves to one. I still cannot believe four are really required - I could definitely taste the garlic in the finished dish and, unless the strength of garlic doesn’t increase with the number you put in, I suspect four would have been a humdinger of a bad look.

Timing-wise this is a great dish to make in the morning as you start by creating the tomato sauce. This contains the garlic, chilli, vinegar and coriander and simmers away for 9 minutes reducing a can of chopped tomatoes to a wonderfully gloopy and bright sauce. With a really fiesty little kick!

Whilst that does it thing you heat up the beans, tortillas and cook the eggs. Erm, and that is it. Oh, and cut the avocado. The dish looks brilliant on a plate - the bright red sauce, the morning yellow of the egg yolk and the clean green of the avocado. Once you’ve made a start in eating it, it all gets messed up and all the more appealing.

Mrs Muesli Lover whizzed off to work and declared her satisfaction with the dish. I shall repeat!

Preparation time 5 mins Cooking time 10 mins Serves 2 people

1 tbsp olive oil
4 cloves garlic, finely chopped
1 red chilli, finely chopped
400g can chopped tomatoes
1 tbsp tomato purée
1 splash of red wine vinegar
1 handful fresh coriander, chopped
1 pinch sea salt and freshly ground black pepper
200g refried beans
4 small corn tortillas
3 tbsp light olive or vegetable oil
4 large eggs
1 avocado, finely chopped
1 splash of chilli sauce to serve

Heat the oil in a small frying pan. Add in the garlic and chilli and stir fry for 1 minute or until the garlic starts to soften and go golden. Add in the tomatoes, purée, red wine vinegar and half of the coriander and over a medium high heat cook for 9 minutes, then season to taste.

Heat up the refried beans in a small saucepan. Heat a frying pan and toast the corn tortillas in them for 20-30 seconds on each side and lay two on each plate. When toasted put the oil in the pan and fry the eggs (Gizzi uses free range) for 1-2 minutes, basting the yolks with the hot oil as you go.

Spread a spoonful of the refried beans on the two tortillas, then dollop on two spoons of tomato sauce on top. Top each plate with two fried eggs, some avocado and the rest of the coriander. Finish with a drizzle of chilli sauce.

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