Serves 2
What you’ll need
· 2 corn tortillas
· 1 ripe avocado, sliced
· 2 tomatoes, diced
· 1 red pepper, diced
· 1 fresh chilli (red or green), finely chopped
· A small bunch of coriander, chopped
· 2 large eggs
· 1 tin black beans (400g), drained and rinsed
· Salt & black pepper
· 3 tbsp salsa (jarred or fresh)
· 1 pack HECK! Smoky Pork Rashers
Quick prep
· Dice your tomatoes and red pepper.
· Slice up that avocado.
· Chop the chilli and coriander.
· Rinse and drain the black beans.
Get cooking
Crisp up the rashers
· Pan-fry HECK! Smoky Pork Rashers over medium-high heat until golden and crispy.
· Slice into bite-sized pieces and pop to one side.
Make the bean base
· Heat a splash of oil in a pan.
· Add red pepper and chilli; cook for 2–3 mins until starting to soften.
· Toss in black beans and half the diced tomatoes.
· Season with salt and pepper.
· Let it all bubble away for 4–5 mins until heated through.
· Stir in 1 tbsp salsa to finish.
Fry the eggs
· Cook your eggs however you like - sunny-side up is a winner here.
Warm the tortillas
· Toast them in a dry pan or directly over a flame for 20–30 secs each side. Just enough to get them soft and a little charred.
Time to build
1. Pop a warm tortilla on each plate.
2. Spoon on that warm, spicy bean mix.
3. Add slices of avocado and the rest of the fresh tomatoes.
4. Place a fried egg right on top.
5. Scatter the crispy pork rashers around.
6. Drizzle over more salsa and finish with a big sprinkle of coriander.
Fancy extras?
· Crumbled feta or grated cheese
· Lime wedges or a dollop of sour cream
· Hot sauce for extra fire
And that’s it - a proper wake-up call for your tastebuds. Big flavour, easy vibes, and guaranteed plate-clearing.