One of my favorite breakfast dishes, especially with a Bloody Maria on the side.

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Serves 4

You will need:

For the sauce:
1 onion
2 garlic cloves
1 mild fresh chili pod
3 tablespoons rapeseed oil
3 tablespoons taco seasoning mix
16 oz canned tomatoes
11⁄2 cups boiled beans, black or kidney beans
salt and black pepper from the mill, to taste
1⁄4 cup chopped fresh coriander

To serve:
8 eggs
1 cup shredded cheddar
2 tomatoes, in cubes
2 avocados, in cubes
chopped coriander
8 small corn tortillas
  1. Peel and chop the onions.
  2. De-seed the chili and remove the stem. Chop the chili.
  3. Sauté the chopped onion, garlic, and chili in the oil for a few minutes.
  4. Add the taco seasoning. Stir the mixture for a few moments.
  5. Pour in the canned tomatoes and beans.
  6. Let simmer over mild heat for at least 15 minutes.
  7. Season with pepper. Taste the mixture. Salt may not be necessary as the taco seasoning mix has salt.
  8. Fry the eggs on a frying pan.
  9. Warm the tortillas.
  10. To assemble, spoon the bean sauce on the tortillas and sprinkle with cheese.
  11. Top with the eggs and the tomato and avocado cubes.
  12. Garnish with coriander.


You can add braised mince into the bean sauce!

Photography by Recipes+styling by Sanna Kekalainen | Photography by Reetta Pasanen

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