Mexican tortillas with charred broccoli, salsa verde, labneh and fried eggs
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 200g long-stemmed broccoli
- 2 red peppers, sliced
- 4 tbsp olive oil, plus extra for drizzling
- 400g tin black beans, drained and rinsed
- 4 eggs
- 4 corn tortillas
- 240g labneh, see notes below
- ½ red chilli, deseeded and thinly sliced
SALSA VERDE
- a bunch coriander
- 2 spring onions, roughly chopped
- 1 clove garlic, roughly chopped
- 1 clove green chilli, roughly chopped
- 2 limes, juiced
- 50ml olive oil
- 1 tsp caster sugar
Method
- STEP 1
Heat the oven to 220C/fan 200C/gas 7. Put the broccoli and peppers onto a roasting tray. Drizzle over 1/2 the oil and season. Toss and roast for 30-35 minutes or until charred and tender, adding the black beans for the final few minutes of cooking to warm through.
- STEP 2
Meanwhile, put all the ingredients for the salsa verde, along with a good pinch of salt, into a food processor and blend until smooth. Put to one side so that the flavours can develop.
- STEP 3
Heat the remaining oil in a large non-stick frying pan and fry the eggs with a good pinch of salt and pepper.
- STEP 4
Warm the tortillas, then divide between 4 serving plates and spread a generous amount of labneh over each. Tip the beans and vegetables onto the tortillas and top with the eggs. Scatter over the red chilli, drizzle some of the salsa verde on top, plus a little olive oil. Serve immediately with the remaining salsa verde at the table.
