PREP TIME: 15 minutes

COOK TIME: 12 minutes

SERVES: 2


INGREDIENTS

RED SAUCE

1 chorizo sausage

1 teaspoon smoked paprika 

1 garlic clove, finely sliced

1 tablespoon red wine vinegar 

Pinch of salt

1 cup black beans 

1 ½  cups cherry tomato passata


1 avocado, cut into quarters 

1 red onion, finely sliced

1 egg

1 packet Old El Paso Mexican mini tortillas 


METHOD

Step 1

Remove the skin from the chorizo and chop the sausage meat finely, like a mince

Cook the chorizo mince in a frypan for 2 minutes

Step 2

Add the paprika and garlic and cook for 2 minutes

Add the cherry tomato passata, vinegar and salt and stir through 

Add the black beans and continue cooking for around 2 minutes

Turn off the heat


Step 3

Heat another frypan and fry the egg


Step 4

Spoon the red sauce on a serving plate

Place the avocado around the sides, sprinkle with red onion and top with sour cream

Slide the freshly cooked egg on top and serve with warmed tortillas

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FENNEL AND CHICKEN PENNE

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CHARRED COS WITH ANCHOVY AND MACADAMIA