Lemon & garlic risotto with carrot, beetroot & courgette

Mr Vegan Man hit the kitchen again this past week with a view to knocking up something a little bit fancy for WOTVM.  This recipe is another original of ours, and in similar fashion to our previous risotto dish (see our archive) we've added some delicious garnishes to elevate it.  Mr Vegan Man has eaten plenty of risottos over the years as they are a restaurant veggie staple, however he sometimes finds that eating a whole bowl or plate of something that is all the same flavour and texture can get a little monotonous, no matter how delicious it is.  That is why he likes to add a few garnishes to add extra dimensions of flavour and texture when cooking risotto at home.

 

This is a great summer dish as it's fresh and surprisingly light for a risotto.  One reason for this is it contains no milk or cheese - it's another fully vegan recipe.  It also has a really nice look to it with lots of vibrant colours and would make an excellent dinner party dish.  We hope you enjoy it!

 

Ingredients (serves 2)

 

125g Arborio rice
1 small bulb of garlic

1 lemon
1 large courgette
Half medium white onion
250ml prosecco
500-600ml stock
25g pine nuts
1 small carrot
1 cooked beetroot
Few sprigs of dill
Few sprigs of flat leaf parsley
3 tbsp olive oil
0.5 tbsp red wine vinegar
Handful of pea shoots and rocket to garnish

Preparation and cooking time: 60-75 minutes

Pre-heat your oven to 180°C then break up your bulb of garlic, setting aside three cloves.  Toss the rest of the cloves, skin on, in half a tablespoon of olive oil and place in a roasting tin and then put them in the pre-heated oven for 15 minutes.

Whilst the garlic cloves are roasting, crush the remaining garlic cloves and finely chop your onion, carrot, beetroot and herbs.  Slice the courgette into think ribbons, just a few millimetres thick, and grate the zest of the lemon.  This is the bulk of your prep done.

Once the garlic cloves are cooked allow them to cool for a few minutes before removing the skins.  Blitz the garlic cloves with a tablespoon of olive oil using a blender or hand blender, or if you don't have a blender just use a bowl and a fork to break the garlic down into a rough paste.

Heat a large frying pan over a high heat and toast off the pine nuts in the pan, being careful not to burn them.  In a hot pan they will take seconds to toast.  Set aside the pine nuts ready to serve later. 

Swap the frying pan (you will use this later for the risotto so just move it to one side for now) for a griddle and reduce the heat very slightly to a medium high heat.  Brush the pan with a small amount of oil - vegetable oil is fine - and then griddle the courgettes for a couple of minutes each side, just long enough to take on some strips of colour and to soften.  Place the cooked courgettes in a bowl and cover with cling film, this will keep them warm until you serve.  If you want to serve them piping hot you can cook them alongside the risotto and the carrot and beetroot relish but this will necessitate a bit of juggling!

Move the frying pan back on to the heat and reduce to a medium heat.  Place half a tablespoon of olive oil in the pan and allow to heat.  Take a medium saucepan and place it on a low heat and add the remaining tablespoon of olive oil to the pan.  Add the onion and garlic to the frying pan and soften for a few minutes, stirring regularly so that the onion and garlic do not brown or catch on the pan.

Add the rice to the onion and garlic and stir so that all of the grains are covered in the oil and juices from the pan.  Add the prosecco and allow this to be absorbed by the rice, stirring frequently to ensure even cooking.  When it reaches the consistency of a thick rice pudding, add some stock and repeat the process until the grains of rice are cooked.  This will take 20-25 minutes.  Halfway through cooking, add the roasted garlic puree and lemon zest and mix in.

When the risotto has been cooking for 10 minutes, add the diced carrot to the saucepan in which your olive oil has been heating over a low heat and stir so that the chunks are all coated.  Leave to cook on the low heat for 10 minutes, stirring occasionally, then add the red wine vinegar and beetroot and mix together, leaving to cook for just a couple more minutes.

Right at the end, when the risotto is just cooked, taste the risotto and if it needs more lemon flavour then squeeze in the juice from the lemon that was zested earlier (add a bit at a time and keep checking to ensure you don't overdo the lemon).  Season the risotto well with salt and black pepper to taste.  Add the chopped parsley and dill to the carrot and beetroot and mix thoroughly and you are ready to serve.

Spoon the risotto into the middle of a plate or large bowl and top with the courgettes then scatter over the pine nuts and the carrot, beetroot and herb mixture.  Garnish with some fresh rocket and pea shoots.

That's it!  A beautiful, fresh and vibrant dinner.  Give it a try and let us know how you get on by leaving a comment below or by sending us an email.

Smashed avocado with roasted tomatoes and poached egg

This is a great breakfast or brunch dish to whip up on a weekend, or even a week day morning if you find yourself with a bit of time to spare.  It only takes 20 minutes or so to make and is a real treat; smashed avocado with various toppings is an increasingly popular dish on many breakfast/brunch menus and we like it particularly with tomatoes and poached egg.

Pre-heat your oven to 180°C and whilst it reaches temperature, half six small tomatoes.  We've been using some Sainsbury's Taste the Difference ones that are really sweet and juicy - well worth the few extra pence.  Place the tomato halves on a baking tray and drizzle with a little olive oil then sprinkle a little dried oregano, dried basil, salt and black pepper over the top.  Place in the hot oven for 15 minutes.

Whilst the tomatoes are cooking, take a ripe (very ripe is best) avocado and scoop out the flesh into a bowl.  Add the juice of half a lemon, or a lime if you don't have a lemon, along with half a teaspoon of chilli flakes and a pinch of salt and black pepper.  Use a fork to smash the avocado up leaving a few small chunks and mix well.

Bring a pan of water up to the boil and add a good pinch of salt and half a tablespoon of malt vinegar to the water.  When it is at a gentle boil, crack in two eggs and poach for 3-4 minutes until they are set but the yolks are still soft.  In the meantime, toast two slices of bread - fresh sourdough is our favourite but go with whatever you like best.

Spread some butter on the toast, smear over the avocado mixture and top with the poached egg and roasted tomatoes.  A really delicious breakfast that is simple to make and relatively healthy.  We hope you enjoy!

Roasted chickpea and avocado salsa wraps

This is one of our favourite midweek recipes and is something we make at least once every few weeks, sometimes more.  It's a very quick and tasty evening meal.  We've pimped this version up slightly with the addition of some griddled halloumi to make it more substantial, however we often have it without.  Minus the halloumi, this recipe is vegan and is a bit lighter.  We really love the mixture of spice and crunch from the chickpeas with the sweetness from the roasted corn and the fresh zing of the salsa.  Delicious!

Ingredients (makes 4 wraps)

4 flour or corn tortilla
400g can of chickpeas - we use Napolina tinned pulses as they are plump and tasty and worth the few pence extra
1 tbsp olive oil
2 tsp smoked paprika
2 tsp cumin
1 tsp chilli flakes
0.5 tsp salt
1 corn on the cob

Salsa

1 ripe avocado
1 jarred roasted pepper
1 scotch bonnet chilli
1 clove of garlic
Handful of coriander (10-15g)
1 lime
0.5 tbsp red wine vinegar
0.5 tbsp olive oil

To garnish

Sliced cucumber

1 block of halloumi (225g)

Vegan aioli or mayonnaise

Preparation and cooking time 35 minutes

Pre-heat your oven to 190°C and then wrap your corn in the cob in some tin foil along with a knob of butter.  Place the corn in the oven, it will take about 30 minutes to roast up nicely.  In the meantime, add the olive oil, paprika, cumin, chilli flakes and salt to a bowl. 

Drain the can of chickpeas and give them a rinse.  Add them to your oil and spice mixture and mix thoroughly until all of the chickpeas are coated.  Transfer them to a small roasting tin and place in the oven for 20-25 minutes.  Give them a shake halfway through.

Whilst the sweetcorn and chickpeas are cooking, prepare your salsa.  Crush the garlic and finely chop the Scotch Bonnet, depending on your spice tolerance you might want to remove the seeds from the chilli.  Cut the roasted pepper and avocado into a fine dice and put all the ingredients into a small bowl.

Add the olive oil and red wine vinegar and then squeeze over the juice of the lime.  Give the salsa a quick mix and add a pinch of salt and pepper to season.  Finally, chop the coriander leaf finely and then mix in.

If you are having halloumi as we did, chop the block into eight equal sized pieces and in a hot griddle pan crisp the halloumi up for 3 minutes on each side.

Remove the chickpeas and sweetcorn from the oven and use a knife to remove the corn from the cob.  Place into bowls ready for serving.

Soften the tortillas for 40 seconds either on a plate in the microwave or in a hot frying pan.  We used some of our homemade vegan aioli to drizzle over the tortilla before piling on the other ingredients, this is optional but some sort of mayo or sour cream (or vegan version thereof) adds a nice cooling creaminess and helps hold the tortilla together.  Add the other components - including some thin slices of cucumber for crunch and even more freshness - to the tortilla then roll and fold it up.

Your wraps are then ready to eat and enjoy.  Two wraps each makes a hearty dinner for two, another option would be to cook up some spicy potato wedges and serve these with a wrap and a side salad and you have dinner for four.  We hope you enjoy these wraps as much as we do.

Pasta with artichoke, green beans, lemon and spinach

This vegan recipe is loosely based on one WOTVM found in a magazine when she first started dating Mr Vegan Man. Being an avid cook, WOTVM was eager to impress Mr Vegan Man with one of her favourite homemade recipes, only to find out that he didn't eat meat, and doesn't like cheese. Then she came across this vegan pasta dish and took a gamble on it... fortunately it turned out great and we have been making and adapting it ever since, and so it has reached its current incarnation. The fresh green veg and lemon make it a lovely light dish for lunch or dinner on a warm day and it is beautiful with a crisp, cold glass of white wine.

Ingredients (serves 2)

200g pasta (linguine or spaghetti work well)
100g marinated artichoke hearts (either from the deli or from a jar), drained.
Juice and grated zest of 1 lemon
1 small garlic clove, crushed
Handful of basil leaves
Handful of baby spinach leaves
Handful of fine green beans, chopped into bite size pieces
Toasted pine nuts and drizzle of extra virgin olive oil to finish
Pea shoots to garnish (optional)

The beauty of this tasty dish is that it can be assembled in the time it takes to cook the pasta (unless you are using fresh pasta)! So, the first thing to do is bring some water to the boil and then cook your chosen pasta according to the instructions on the pack. When your pasta has about 4 minutes left to go, chuck your chopped green beans in with the pasta to cook as well.

In the meantime, you can prepare the rest of your ingredients in a large bowl. Slice your artichoke hearts into quarters, add in the crushed garlic, basil leaves and spinach. Then simply squeeze in the fresh lemon juice and zest and give a stir to combine.

Toast your pine nuts in a dry frying pan, taking care not to burn them as they take on a golden colour quite quickly.

When your pasta is cooked (preferably al dente, but however you prefer it), drain, but make sure you reserve 2 tbsp. of the cooking liquid in the pan. Add the ingredients you have prepared in the bowl to the pasta pan along with the cooked pasta and beans, toss thoroughly and then put the lid on the pan for about a minute. The residual heat will wilt the spinach and allow the flavours to infuse.

Season well with freshly ground salt and black pepper to taste and serve simply in a bowl. To finish, drizzle with olive oil, scatter over a few toasted pine nuts and add a few pea shoots to garnish if using.

It's hard to believe that a dish that can be prepared from scratch in around 15 minutes can be so enjoyable. We'd choose this over a ready meal any time, and with such a quick and easy recipe, there's no excuse not to really! Enjoy!

Sausage and lentil casserole

This is our second recipe using an ingredient bought from the recent Norwich Food & Drink Festival.  We loved the Jubberwacky wholegrain mustard we sampled at the festival so we treated ourselves to a jar and we've now tried it out in one of Mr Vegan Man's favourite recipes.  WOTVM isn't that keen on lentils so is less enthusiastic about the dish, but Mr Vegan Man loves those little pulses and so really loves this one.

It is a relatively quick and easy dish to cook midweek and is packed full of flavour.  Despite its comforting and hearty flavours it is actually fairly light to eat and so is a good dinner all year round.  To the recipe below you could add mushrooms for an extra bit of earthiness and substance.  We used fresh sage and thyme as we've been getting into our gardening this year and have lots of fresh herbs growing in pots at the moment, but you can use dried as a substitute as per the recipe below. 

If you love your meat then substitute pork sausages for the veggie ones we've used.  For this recipe we've used Linda McCartney sausages and they are our favourites for this particular recipe, but you could use another brand if you wish.  If using Linda McCartney sausage, this dish is vegan.

Ingredients (serves two):

4 veggie sausages
100g green lentils
100g savoy cabbage
 Half a medium onion
1 stick of celery
1 clove of garlic
400ml medium cider
200ml vegetable stock
Two sprigs of fresh thyme (or 0.5 tsp dried thyme)
8-10 fresh sage leaves (or 0.5 tsp dried sage)
2 tsp wholegrain mustard
Handful chopped parsley to garnish

Preparation and cooking time 45 minutes.

Pre-heat your oven to 180°C then rinse your lentils in cold water before adding them to a pan of boiling water.  Boil vigorously on a medium to high heat for 10 minutes and then reduce the heat and leave them to simmer for a further 10 minutes.  This will leave them a touch undercooked but they will continue to cook in the oven with the rest of the dish so will end up well cooked through.

Whilst your lentils are cooking, brown off the sausages in a frying pan and then place in a small roasting tin.  Chop the onion, celery, garlic and cabbage and make up the vegetable stock in preparation for making the casserole.

Fry off the onion, celery and garlic in a saucepan over a medium heat until they are beginning to soften.  You don't want too much colour on them so stir regularly and allow them to naturally soften.

Add the 400ml of cider to the pan and bring the heat up slightly so that the cider reduces down, you want it to reduce to around half of its original volume.  This will intensify the flavour and cook off the harsh alcohol.

Once the cider has reduced, this will take around 6-8 minutes, add the vegetable stock, cabbage, sage and thyme to the pan and season with salt and pepper.  Allow the mixture to come up to the boil and leave for 4-5 minutes then add the lentils, which by now should have finished cooking, and transfer the mixture to the roasting tin with your sausages and place in the pre-heated oven.

Remove from the oven after 15-20 minutes and finish the dish by stirring through 2 teaspoons of Jabberwucky wholegrain mustard.  If you really can't get Jubberwacky then use a different wholegrain mustard, although we must say this is a particularly good wholegrain mustard.  Garnish with a handful of chopped parsley.

The dish can be served with mashed potato, a nice bread or with soft polenta.  WOTVM had some lovely wholemeal sourdough whilst Mr Vegan Man went for polenta (WOTVM isn't keen on polenta).

Give the dish a go, it's very tasty!  Let us know how you get on by leaving a comment below or you can contact us via email.

Bulgur salad with halloumi, baba ganoush, dressed courgettes & spiced carrot chutney

This is the first of our recipes using an ingredient bought at this past weekend's Norwich Food & Drink Festival.  We loved the spiced carrot chutney made by Candi's Chutney so much that we couldn't wait to include it in one of our dishes and so on Sunday evening, Mr Vegan Man took to the kitchen to put together this dish.

The recipe makes use of a bulgur wheat salad recipe, inspired by classic tabbouleh, that Mr Vegan Man makes regularly for lunches or for a tasty, healthy dinner.  It is great on its own or with just some griddled halloumi, but when Mr Vegan Man has a bit of time to spend in the kitchen he likes to treat WOTVM to something a bit more fancy and this recipe adds a few extra flourishes that really elevate it.

We think that this is one of the tastiest dishes we've cooked in a long while; it's inspired by some traditional mezze dishes but done in our own way and put together as a single cohesive plate of food.  The flavours all worked really well together with freshness and zing coming from the chutney and courgettes, complimenting the rich smokiness of the baba ganoush and the crisp, salty halloumi.  The bulgur wheat salad is packed with lots of fresh, punchy flavours and worked well with the other elements of the dish.

The recipe below will serve four people, with some bulgur wheat salad to spare for lunch the next day too!  Preparation and cooking time is 1-1.5 hours although you may need to allow a little longer for some elements to cool.

Ingredients:

For the bulgur wheat salad:

250g Bulgur wheat
2 sweet pointed red peppers
1 large clove of garlic
40g of cocktail gherkins/cornichons
75g of green olives
1 red chilli (or Scotch bonnet if feeling adventurous)
Small packet of fresh flat leaf parsley (approx. 30-40g)
Small packet of fresh mint (approx. 30-40g)
2 tbsp. of extra virgin olive oil
1 tbsp. red wine vinegar
1 tsp. granulated or caster sugar
Juice of 3 lemons

For the baba ganoush:

1 aubergine
4 cloves garlic
1 tbsp tahini paste
1 tbsp olive oil
Juice of a lemon
0.5 tsp smoked paprika

For the courgette salad:

2 large courgettes
2 tsp nigella seeds
2 tsp sesame seeds
Juice of a lemon
1 tbsp olive oil
1 tbsp red wine vinegar

To finish:

225g block of halloumi
1.5 tbsp. Candi's Chutney spiced carrot chutney

To begin, cut the aubergine in half length ways and make four small incisions in the flesh of the aubergine.  Cut the cloves of garlic in half, also lengthways, and stuff them in the cuts you've made as picture.  Drizzle over a little olive oil and season with salt and pepper before placing in an oven pre-heated to 180°C for 30-40 minutes.

Once the aubergine is cooked - it will be golden brown on top and slightly squidgy to the touch - remove from the oven and leave to cool for a few minutes.  Scrape the aubergine flesh and garlic cloves into a bowl and add the olive oil, tahini, lemon juice and smoked paprika.  Use a hand blender to blitz the ingredients to a smooth, creamy texture.  You could use a food processor if you don't have a hand blender.

Set aside the baba ganoush until it is time to serve.  Leave the oven at 180°C and chop up the sweet pointed peppers into chunks about 2cm by 2cm.  Place the peppers with a little olive oil on a baking tray or small roasting tin and place in the oven for 20-25 minutes.  Whilst the peppers are cooking you can begin making the rest of the bulgur wheat salad.

Take a large saucepan and add the bulgur wheat after first rinsing it.  Boil a kettle full of water and once this comes to the boil, cover the bulgur wheat with the boiling water so that the water is just under 1cm above the level of the bulgur wheat.  Add a tablespoon of olive oil and a good pinch of salt and stir.  Cover the pan and place on a very low heat and leave for 8 minutes, then turn the heat off and leave for a further 15-20 minutes.  This method should ensure that your bulgur wheat is cooked through, retaining a bit of bite, with the grains light and fluffy and not at all stodgy.

Move the bulgur wheat into a large bowl and leave to cool whilst preparing the rest of your ingredients and by this time your peppers will have finished roasting so can be removed from the oven.  Crush the clove of garlic and finely chop the chilli, cocktail gherkins and green olives.  Add  these to the cooling bulgur wheat, along with the peppers, and stir.

Make the dressing for the salad by combining the olive oil, red wine vinegar and lemon juice.  Add this to the bowl and mix thoroughly so that the dry ingredients are all well-coated in dressing.  Finely chop the mint and parsley and finish the bulgur wheat salad by stirring the herbs through.  Set aside for serving.

Cut up the courgettes into thin strips, about 2-3mm is ideal if possible.  Heat a griddle pan over a high heat and coat the surface of the pan with a little oil.  Once the pan is nice and hot, add your courgettes in batches and cook for 2 minutes on each side.  This will be enough time for them to take on colour and flavour and to cook through fully.  In a bowl, mix the olive oil, lemon juice and vinegar along with the sesame and nigella seeds.  Add the courgettes and mix, seasoning with a little salt and pepper. Cover and set aside for serving.

Chop the halloumi into slices about 0.5cm thick - a block this size should give you eight slices, enough for two per person.  Re-heat the griddle pan over a high heat and place the halloumi in the pan, cooking for about 3 minutes on each side or until they have taken on a nice char.  To get a crisscross effect, turn the halloumi ninety degrees during cooking.

Once the halloumi is cooked the dish is ready to plate up.  Add some small dollops of the spiced carrot chutney around the halloumi as the two work really well together.  Whilst we'd wholeheartedly recommend buying the chutney as it is so very tasty, if this is not possible then as an alternative grate 1 large carrot and mix with 0.5 tbsp of cider vinegar, 0.5 tsp of olive oil, 0.5 tsp of chilli flakes and a pinch of sugar and leave to sit for a few hours in a covered bowl, remixing occasionally.  This will make a good substitute but remember to make well in advance so the flavours can infuse properly.  A chilli jam or relish could also work with the dish.

WOTVM was really delighted with the dish - we both love Middle Eastern inspired food - it was packed with flavour and each mouthful was different and really got the taste-buds going.  Please give it a try and let us know how you get on by leaving a comment below or by emailing us.

Huevos divorciados con frijoles

Today, we bring you our recipe for huevos divorciados con frijoles.  Frijoles are refried beans and are a common accompaniment for a dish such as this; huevos divorciados are the cousin of huevos rancheros - a popular Mexican breakfast or brunch dish consisting of a tortilla topped with fried eggs and salsa, often with other additions too.  Huevos divorciados translates as 'divorced eggs' and it differs from its better-known cousin by having a different colour salsa for each of the two fried eggs.  We have gone for a traditional tomato salsa that would usually be served with huevos rancheros along with an avocado salsa.  In Mexico, we understand that red and green salsas are served with huevos divorciados but the green salsa is usually runny and made with green tomatoes, so this is very much our own take on a Mexican classic.

The recipe makes a hearty, substantial brunch dish and you could have it for lunch or dinner quite happily as it will certainly fill you up.  The balance of flavours works really well, the frijoles are smoky and ever so slightly sweet whilst the tomato salsa gives a sharp freshness and some chilli heat, whilst the avocado offers a richness and an extra whack of chilli to boot.  It's a great alternative to more traditional cooked breakfasts and is really fresh and zingy.  It's easy to make too, so long as you don't mind doing a bit of chopping in the morning.

Ingredients (serves 2 generously):

4 large eggs
2 soft tortillas
Approx. 1 tbsp. vegetable oil for frying the eggs

Red salsa:

6 small tomatoes
1 red chilli
Half a red onion
20g fresh coriander
Juice of 1.5 limes
0.5 tbsp. olive oil

Green salsa:

Large avocado
One green chilli
1 clove of garlic
10g flat leaf parsley
10g fresh mint
Juice of 1.5 limes
0.5 tbsp. olive oil

Frijoles:

400g tin red kidney beans
1 clove of garlic
0.5 tbsp. olive oil
1 tsp. smoked paprika
1 tsp. ground cumin
0.5 tbsp. tomato ketchup
0.5 tbsp. barbeque sauce
0.5 tsp. ground cinnamon

Preparation and cooking time: 30 minutes

 

Begin by making your two salsas.  Finely chop the coriander and place in a bowl, then do the same with the mint and parsley (use only the leaves of the mint as the stalks are woody) placing them in a separate bowl.  Chop up your red onion and red chilli and add this to the bowl containing the coriander, then crush your clove of garlic and chop your green chilli and add these to the bowl containing the mint and parsley.  The reason for chopping these ingredients first is that they make less of a mess than the tomatoes and avocados and this will save you having to wipe down your chopping board whilst doing your prep.

The next step is to skin and de-seed the tomatoes.  To skin the tomatoes, cut a small cross just deep enough to pierce the skin into the top of your tomatoes and place them in a pan of boiling water for one minute.  Immediately place them in a bowl of cold water so that they don't continue to cook - you want to remove the skin only, not cook the flesh.  The skin should then peel off very easily and you will then need to cut the tomatoes open and remove the seeds.  Don't worry if you have a few rogue seeds left, it won't matter too much.

Finely chop the tomato and add to the bowl with the coriander, onion and red chilli.  Next, cut your avocado in half lengthways and then remove the stone.  Peel off the avocado skin and cut the avocado into small chunks and add this to the bowl containing the mint, parsley, garlic and green chilli.  Squeeze one and a half limes into each of the bowls and add half a tablespoon of olive oil to each then stir to ensure that the ingredients are well mixed.  Add a pinch of salt to season then set aside your two salsas for serving later.

Next, heat half a tablespoon of olive oil in a saucepan over a medium heat.  Crush your other clove of garlic and drain but don't rinse your kidney beans.  For most recipes that use canned pulses we usually rinse them after draining but for this dish you want some of the beany flavour that is in the juices in the can so just drain the excess liquid.  At this point, also preheat your oven to 160°C in order to warm your tortillas before serving.

Add the garlic to the pan and soften for a minute or two then add the cumin, cinnamon and smoked paprika and cook for a further minute or two whilst stirring so that the spices cook through but don't catch.  Add the kidney beans and any remaining juices in the can then add the barbeque sauce and tomato ketchup.  Stir and then reduce the heat slightly and leave the beans to simmer, stirring occasionally, for 8-10 minutes.  Use your spoon to break up some of the beans when stirring as this gives a nice flavour and consistency to your frijoles.

Heat some vegetable oil in a large frying pan over a medium to high heat.  Once the oil is at temperature, place two tortillas in the oven.  Then, crack the eggs into the frying pan and fry until they are just set, basting the top of the egg to help to heat through the yolk and ensure that the white is cooked through on top.  This should only take a couple of minutes.

Remove the tortillas from the oven and place one on each plate.  Add your frijoles to the middle of the tortilla and then add an egg to the left and right of your frijoles and dress the eggs with the two salsas, with the red salsa on one egg and the green salsa on the other.  It is then ready to serve and enjoy.



This is one of our favourite brunch dishes.  It is packed full of flavour and sets you up nicely for the rest of the day.  Please give it a try and let us know how you get on.  You can leave a comment below or email us.