Huevos a la mexicana with corn tortillas

Ingredients

For 1 serving

• Eggs2
• Tomatoes100 g
• Onion30 g
• Jalapeño0.5
• Extra virgin olive oil2 teaspoons
• Corn tortillas2
• Cooked black beans50 g
• Saltto taste

Contains: eggs,

In season: June – September

Method

1. Peel and chop the onion; wash the jalapeño, remove the seeds if you want it milder and chop it; wash and dice the tomato; drain and rinse the black beans.
2. Heat the oil in a frying pan over a medium heat and fry the onion and jalapeño for 3 minutes, until the onion is translucent; add the tomato with a pinch of salt and cook for 3 minutes, until softened.
3. Beat the eggs with a pinch of salt, pour them into the pan and scramble over a medium heat for 2 minutes, stirring, until set but still soft.
4. Meanwhile, warm the beans in a small pan for 3 minutes and the tortillas in a dry frying pan for 30 seconds per side, until soft.
5. Serve the eggs with the warm tortillas and the black beans.