Homemade Brunch: Spicy Mexican Breakfast

Many of you may know already, I love a spicy dish. From a vindaloo to spicy Jerk chicken, curry goat or chilli, it’s so much better with a  scotch bonnet or two😉 But breakfast, I’ve never really ventured into the spicy side. I’ve always thought it might be a little too much for my stomach to handle not long after waking it up to the world.

I mean, who needs firing up at that time of day.

Last weekend I thought I’d put my preconceptions aside and use a popular spicy breakfast, huevos rancheros, to inspire my own homemade version.

My spicy mexican breakfast was super simple to make. With a thick tomato base, this vegetarian dish of peppers, onions, red chillis and refried beans had an almost meaty flavour, and was delicious served with poached eggs and crusty salt and pepper baguette – the perfect combination! As the flavor is almost meaty, it’ll be sure to satisfy those meat eaters too.

Alex wasn’t feeling overly adventurous so I made this just for myself and our housemate, and it went down a treat. Not overly spicy, it was a fantastic brunch which I’ll be making over and over.

So you can make it too and impress your housemates/family, here’s my recipe:

Ingredients (Serves 2):

• Oil, for frying
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 onion, chopped
• 1/2 tin of refried beans
• 1 tin of chopped tomatoes
• 2 red chillis, chopped roughly
• 1 tsp. chilli powder (more if you want some extra heat)
• 1 tsp. all purpose seasoning
• 1 tsp. cumin
• 4 eggs
• Half a fresh salt and pepper baguette, to serve

Method:

Heat a drizzle of oil in a frying pan. Fry the onion and peppers, until the onions are golden.

Add the chopped chillis and fry for a minute more.

Reduce the heat and add the chopped tomatoes, refried beans, chilli powder, all purpose seasoning and cumin, stir well and bring to simmer.

Keep cooking over a low heat for a further 10minutes, stirring occasionally to ensure it doesn’t stick to the pan

Whilst your chilli mixture is cooking, slice you baguette and pop in the oven to warm.

Get your eggs ready to poach (check out my post here on how to make the perfect poached eggs), and when there’s a few minutes before the tomato pepper chilli mixture will be ready pop your eggs in a pan of boiling water . Note: You can cook  the chilli mixture for longer if needed, but you can’t go back if you over cook your eggs so I always leave this until the last minute.

Split the tomato, pepper chilli mixture between two pasta dishes, sprinkle with some ground black pepper and serve topped with 2 poached eggs each, and some warm bread.

Ta da! Enjoy

What’s your favorite brunch?

Chloe xx