Tortillas layered with black beans and salsa, topped with fried egg, avocado and feta.
4 Tortilla Wraps
4 Large Eggs
2 Ripe Avocados
390g tin Black Beans
100g Feta Cheese
1 Medium Red Onion, finely chopped
1 Red Chilli, finely chopped (with seeds)
2 Garlic Cloves
30ml Olive Oil
3 Large Vine Tomatoes, chopped into chunks
1 tsp Oregano
1 tsp Paprika
½ tsp Oregano
5g Fresh Coriander, chopped
Juice of ½ Lime
Sea Salt and Black Pepper
Extra Olive Oil for frying
In a small saucepan sauté the onions, garlic and chilli in the olive oil on a low heat for 3 minutes.
Add the tomatoes, season with cumin, oregano, paprika and salt and pepper, then simmer for 5 minutes.
Add the chopped coriander and the lime juice.
Heat the beans in another pan and for a few minutes, then drain and slightly mash.
In the meantime, fry the tortillas on both sides in a little olive oil to crisp them up.
In another pan, fry the eggs.
Cut the avocados in half, remove the stones, scoop out the flesh and slice.
Spread each tortilla with black beans and salsa, top with a fried egg and slices of avocado and crumbled feta cheese.
Great served with peri-peri sauce.