Olive Magazine
Mexican Breakfast Recipes with Eggs

Mexican tortillas with charred broccoli, salsa verde, labneh and fried eggs

Published: September 25, 2018 at 1:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Check out this veggie brunch recipe using a tangy, chilli-spiked salsa verde to liven everything up. These eggs go well with the creamy labneh, pulling everything on the plate together. This easy recipe comes from food writer John Gregory-Smith

  • Vegetarian
Nutrition:
NutrientUnit
kcal621
fat36.7g
saturates7.7g
carbs42.5g
sugars10.4g
fibre8.8g
protein25.7g
salt0.8g
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Make these Mexican tortillas, then check out our tacos el pastor, Mexican spicy rice, classic nachos and more Mexican-style recipes.

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.

Labneh is a thickened yogurt originating in the Middle East. To make your own, tip a pot of natural yogurt into a sieve lined with muslin and stand over a bowl in the fridge overnight. The left-over labneh will keep for a week in the fridge. Dukkah is an Egyptian spice blend available from larger supermarkets, or you can make your own by toasting 1 tbsp of coriander seeds with 1/2 tsp each of fennel seeds, black peppercorns, sesame seeds and cumin seeds. Roughly crush with 1 tsp sea salt and 2 tbsp hazelnuts using a pestle and mortar.

Discover more of our indulgent brunch recipes here...

Borani Recipe with Halloumi and Beetroot
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