Black Bean and Fried Egg Tostadas
This lively brunch with warm spice, big flavours and lots of freshness is a fantastic way to kick off a weekend.
Prep time: 10 minutes | Cook time: 35 minutes | Serves: 4 | Recipe by Kelly Gibney @kellygibney_wholehearted
1 medium onion, finely diced
3 garlic cloves, finely diced
1 rounded teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon garam masala
¼ teaspoon ground cinnamon
Generous pinch dried chilli flakes
2 x 400g tins black beans in brine or spring water, rinsed
2 x 400g tins chopped tomatoes
¾ cup tinned sweetcorn kernels
Sea salt and cracked black pepper
Olive oil as needed for sautéing and frying
4 (or more) Otaika Valley Free Range Eggs
8 corn tostadas (we like a mix of white and blue corn)
1 ripe avocado, stone removed and sliced
Fresh coriander leaves to serve
Hot sauce (optional)
INGREDIENTS
For the beans
Heat the olive oil in a sauté pan over medium heat. Add the onion and cook until tender and translucent.
Add the garlic and cook for a further minute. Add all the spices, stir well and give them a minute in the pan to become fragrant.
Add the beans and the tinned tomatoes. Bring to a boil, before reducing to a simmer and cooking for 15 - 20 minutes until nicely thickened.
Season generously.
DIRECTIONS
For the eggs
Heat a glug of olive oil in a large sauté pan over a medium-high heat (not so high the oil is smoking).
Crack the first egg into a cup or ramekin. Hold close to the pan’s surface and carefully pour it in. This will give you an egg that forms a better shape in the pan and doesn’t splatter the oil as you drop it in.
Repeat until you have four eggs in the pan.
Turn the heat down if the oil starts to split. Cook until the whites are set but the yolks are still runny.
Turn the heat off and give the eggs one more minute in the pan to thicken the yolk.
Assembly
Place two tostadas on each plate. Top with beans, follow with a fried egg and avocado slices.
Sprinkle with fresh coriander and hot sauce if desired.
Serve immediately.
