Excuse me roaming off subject (what subject?) but I had a brilliant breakfast this morning and thought it might be of interest. Full Disclaimer: the picture above is not my breakfast. I was going to take a photo but I feel like an idiot photographing food, even in the comfort of my own home.
It’s nothing fancy, just a nice breakfast/lunch (I hate the word ‘brunch’, shudder) to use up a few things we had rotting in the fridge. It’s kept us both full and happy and it was really easy to make. It would be easy to make for loads of people too. There’s nothing I like more than when people come to stay and I can act all hostess/mostess and create feasts, so be warned if you’re thinking of coming for a sleepover any time soon.
Tostadas with eggs, black beans and chorizo
*The original recipe was one of those crazy American types with cups and all from Epicurious. I just made up amounts, it’s easier.
- Chorizo — the proper kind, in a sausage. I used what we had left in the fridge, about half a sausage, diced.
- Can of refried beans. They suggest black beans but we just used the regular spicy ones I keep lying around for times of Mexican junk craving.
- Olive oil
- Onion, chopped
- 4 tostadas (crispy tortillas)
- 1 x egg per tostada. I don’t eat eggs so obviously skipped it on mine.
- Bit o’ tomato salsa. We didn’t have any tomatoes in the fridge so just used some tomato chili chutney we have.
- Avocado, diced and cored and all that.
- Bit o’ goat cheese. You could probably use any cheese though.
Put the oven on on a low heat. I believe I went for 140c.
Fry the chorizo in a bit of oil until it’s cooked all the way through but not crispy. Pour off the fat and keep it in a ramekin — we’ll be using that later. Put the refried beans into the pan with the chorizo and warm through. Once it’s nice and hot, scoop all the mush into a dish and stick it in the oven to keep warm.
Pour a bit of that oily fat you saved back into the pan and fry your onions in it for a few minutes until they’re nice and soft and chorizo-infused.
Get a baking tray and put your tostadas on it. Scoop a bit of beany-chorizo mixture onto each and a bit of onion on top of that. Put them in the oven to stay warm.
The next stage is the egg bit, so I didn’t concentrate but as far as I gather you just fry them as usual.
Get your tostadas out (for the lads) and top with avocado, goats cheese and salsa. Stick your egg on the top.
As you can see, I’m no food expert so I’d like to take this opportunity to point you in the direction of my pal Laura who does know about food and posts amazing recipes. Here!