Recipe

Breakfast

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Fresh Mixed-Color Chilies
Olive Oil
Eggs
Canned Black Beans
Sea Salt & Black Pepper
Avocados
Limes
, juiced

All-Day Mexican Breakfast

From Jamie Oliver's 5 Ingredients
Total time: 15 min
Servings: 2
Equipment: Stove
  • 1 Fresh Mixed-Color Chilies
  • 1 tbsp. Olive Oil
  • 4 Eggs
  • 15 oz. Canned Black Beans
  • 1/8 tsp. Sea Salt & Black Pepper
  • 1 Avocados
  • 1 Limes, juiced
  • Finely slice the chilies. Sprinkle half of them into a 12-inch non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Once they start to sizzle, evenly crack in the eggs, then spoon the black beans and just half the juice from the can in and around the eggs. Season with sea salt and black pepper, cover, and cook the eggs to your liking.
  • Meanwhile, halve, peel, and pit the avocado, slice into thin wedges, dress with the lime juice, and season to perfection. Arrange the avocado around the pan, scatter over the rest of the chilies, stab the egg yolks, and dish up.