Recipe by Jill Silverman Hough
Everything you love about your favourite Mexican breakfast, lunch, brunch, or dinner!
Serves 6
Ingredients
3 cans pinto beans
1 jar diced green chillies/jalapenos
1 teaspoon chilli powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Salt, to taste
1 1/2 tablespoons cooking oil
6 large eggs
1 1/2 avocados, sliced
Small fresh coriander sprigs, for garnish
Tortilla chips, for serving
Hot sauce, for serving
Method
In a small Anolon Endurance Saucepan, warm the beans and chillies (with their liquids), along with the chilli powder, coriander, and cumin. Add salt to taste, cover to keep warm, and set aside.
On an Anolon Advanced Endurance Nonstick Skillet on medium-low heat, warm the oil. Gently crack the eggs onto the griddle and cook to desired doneness, 4 to 6 minutes.
Use a slotted spoon to arrange the bean mixture in bowls. Arrange the eggs on top, along with the avocados, cheese, salsa, and scallions. Garnish with the coriander and a few tortilla chips. Serve with hot sauce and additional chips on the side.
Note: For this recipe, we recommend using the Anolon Endurance 18cm saucepan and the 28cm open French skillet.
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