Mexican breakfast bowl

Mexican breakfast bowl

4 generous portions

I have been a huge fan of Mexican food since my first visit to California in 1994, where I encountered something so far removed from what I had previously experienced in London that I could scarcely believe it was the same cuisine. I love the freshness of the lime and salsas, as well of the heat of the chillies. This breakfast is a staple in my house for weekend brunches, especially in the summer. The smoky taste of the chilli salsa works so well in this dish and is also very good with other egg dishes.



Quantity Ingredient
4 eggs, to serve
2 ripe avocado, peeled, de-stoned and cut in half, to serve

Corn salsa

Quantity Ingredient
1 x 250g tin sweetcorn, drained
bunch fresh coriander
3 medium tomatoes, diced
3 spring onions, finely chopped
2 limes, juiced
2 tablespoons olive oil
1 teaspoon ground cumin

Refried beans

Quantity Ingredient
1 tablespoons butter
1 medium onion, peeled and chopped
1 garlic clove, finely chopped
1 x 400g tin black beans, drained
vegetable stock

Red chilli salsa

Quantity Ingredient
16 dried arbol chillies
1 tablespoon olive oil
8 tomatillos, halved
3 garlic cloves, peeled
1 lime, juiced
2 tablespoons honey
pinch ground cinnamon
250ml water


  1. For the corn salsa, pat the corn kernels dry using paper towels, then place directly into a hot frying pan (skillet) to char. The aim is to get a nice colour on the corn and get a toasted flavour through the salsa.
  2. Strip the leaves from the coriander and finely chop them.
  3. Once the corn has cooled a little, combine it with the remaining salsa ingredients in a bowl and mix.
  4. For the refried beans, melt the butter in a frying pan over a medium heat. Add the onion and garlic and cook for 5–10 minutes until soft.
  5. Turn the heat up a little and add the beans, pressing them gently with the back of a spoon. Leave some beans whole and some crushed (unless you prefer a more even texture). If the mixture is getting a little dry, add some stock or cooking liquid to achieve the preferred texture.
  6. For the red chilli salsa, start by taking the stalks off the chillies and removing the seeds.
  7. Fry the chillies in the oil for a couple of minutes until they are slightly lighter in colour. Remove the chillies and add the halved tomatillos or tomatoes to the pan.
  8. Cook for a couple of minutes on both sides and then put them in a blender with the fried chillies, garlic, lime juice, honey and cinnamon. Gradually add the water and pulse until you get the consistency you want.
  9. To serve, place a generous portion of the beans and corn salsa next to a sliced half of avocado. Fry an egg, place it on top and drizzle with chilli salsa — the amount depends on how spicy you are feeling that morning.
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