chilaquiles – chipotle black beans & eggs
I spent years trying to work out how nachos could be classed as a suitable breakfast, only to go to Mexico City and discover chilaquiles. Basically, breakfast nachos!! A true Mexican comfort food!! They’ve been making them there for years!!
serves 4| prep 15 mins (+ 6 hours soaking) | cooking 2 hours 15 mins
400g dried frijoles negros (black beans) 1 brown onion, coarsely chopped 2 garlic cloves, unpeeled, smashed 1 fresh or dried bay leaf 2 tsp sea salt 250ml (1 cup) tomato passata 2 chipotle chillies in adobo sauce 3 tsp sauce from your jar or can of chipotle in adobo sauce 1 tsp smoked paprika 1 tsp dried Mexican or Greek oregano 400g corn chips 1 avocado, thinly sliced 12 ⁄ red onion, finely chopped 4 eggs, fried (or scrambled, if you prefer) 12 ⁄ bunch fresh coriander, leaves coarsely chopped 125g ( 12 ⁄ cup) sour cream 2 birdseye chillies, thinly sliced 2 limes, cut into wedges
1 Place the dried beans in a bowl, cover with water and leave to soak for 4-6 hours. Drain (or see tip). 2 Place the beans, onion, garlic, bay leaf, salt and 2 litres water in a large heavy-based saucepan and bring to a gentle simmer over medium-low heat. Partially cover with a lid and cook, stirring occasionally, for 1-11 ⁄ 2 hours or until nearly all the liquid has been absorbed. Remove from the heat and use a potato masher to crush some of the beans, leaving half of them whole for some textural variation. 3 Return the pan to medium heat. Add the passata, chipotle chillies, chipotle adobo sauce, paprika, oregano and 250ml (1 cup) water and cook, stirring occasionally, for 20-30 minutes or until the liquid has reduced by one-third. 4 Divide the corn chips evenly among four serving plates or spread on a large serving platter. Top with the black bean mixture, avocado, red onion, eggs, coriander and dollops of sour cream. Scatter with sliced chilli and serve with lime wedges.