Mexican tortillas with charred broccoli, salsa verde, labneh and fried eggs

40 MINUTES | SERVES 4 | EASY | V

This is a fabulous veggie brunch that uses a tangy, chilli-spiked salsa verde to liven everything up. The eggs go so well with the creamy labneh, which pulls everything on the plate together. long-stemmed broccoli 200g red peppers 2, sliced olive oil 4 tbsp, plus extra for drizzling black beans 400g tin, drained and rinsed eggs 4 corn tortillas 4

labneh 240g (see cook’s notes) red chilli Ω, deseeded and thinly sliced SALSA VERDE coriander a bunch

spring onions 2, roughly chopped garlic 1 clove, roughly chopped green chilli 1, roughly chopped limes 2, juiced

olive oil 50ml

caster sugar 1 tsp

• Heat the oven to 220C/fan 200C/gas 7. Put the broccoli and peppers onto a roasting tray. Drizzle over 1/2 the oil and season. Toss and roast for 30-35 minutes or until charred and tender, adding the black beans for the final few minutes of cooking to warm through.

• Meanwhile, put all the ingredients for the salsa verde, along with a good pinch of salt, into a food processor and blend until smooth. Put to one side so that the flavours can develop.

• Heat the remaining oil in a large non-stick frying pan and fry the eggs with a good pinch of salt and pepper.

• Warm the tortillas, then divide between 4 serving plates and spread a generous amount of labneh over each. Tip the beans and vegetables onto the tortillas and top with the eggs. Scatter over the red chilli, drizzle some of the salsa verde on top, plus a little olive oil. Serve immediately with the remaining salsa verde at the table.

PER SERVING 621 KCALS | FAT 36.7G SATURATES 7.7G | CARBS 42.5G | SUGARS 10.4G FIBRE 8.8G | PROTEIN 25.7G | SALT 0.8G