This is a classic breakfast dish in Mexico where it’s all about the many beautiful chiles available in the local markets. It’s delicious for dinner and can be super quick if you purchase a great quality salsa. If you want to make your own, I have a quick recipe below.
Salsa - or buy prepared salsa good quality
- 4 plum tomatoes, charred, peeled and chopped
- 2 tbsp. olive oil 25 ml)
- 1/2 Spanish onion, finely diced
- 1 Poblano chile, roasted, peeled and chopped
- 2 Tbsp. freshly chopped coriander
- Salt and pepper to taste
- 8 eggs, scrambled , or however you prefer them.
- 1 Tbsp. olive oil ( 15 ml)
- 1 small can black pinto or black beans
- 1 clove garlic, chopped
- Pinch chipotle chili powder
- Salt and pepper
- Sour cream, for garnish
- Tortillas , for serving
Brush the tomatoes and poblano chiles with 1 tbsp. olive oil. Arrange on a baking sheet and broil on high turning, several times until tomatoes and chiles are evenly charred. Remove and cool slightly. Peel and roughly chop.
In a small skillet, heat remaining olive oil and sauté onions for 3-4 minutes, until soft. Add the tomatoes and chile and sauté over medium high heat for 8- 10 minutes to develop flavour. Season with salt and pepper and add fresh coriander. Set aside.
In a separate skillet, heat 1 tbsp. olive oil and toss beans with garlic and chipotle powder for 3-4 minutes, just until warm and garlic softens. Adjust seasoning.
Prepare eggs just before ready to serve and plate with tortillas, sour cream and fresh coriander.