This is a an improvised (and lighter) version of the famous Mexican breakfast which is pretty much my staple brunch at least twice a week these days. I use it with whatever ingredients I have in stock – if I don’t have black beans I’ll use kidney or cannellini beans. I don’t always have tortillas or avocados to hand but they are traditional accompaniments.

I’ve used red and yellow peppers as well as fresh tomatoes as a base but not sure that’s really authentic (but these ingredients are sooooo good for you). I added some spinach to the mix as I had some to use up.

I think the most important thing is to use good quality eggs, the ones with deep orange yolks, and to pile on the heat. I like a spicy version so I use generous amounts of chilli olive oil to cook the vegetables and to drizzle over just before eating as well as sprinklings of smoked paprika and Tabasco during cooking.

Ingredients

This is my usual version (serves one):

• Onion or shallot, sliced
• Fresh tomatoes, chopped
• Red and/or yellow peppers, chopped
• Spinach
• Two eggs
• Black beans or kidney beans from a can
• Chilli olive oil
• Several drops of Tabasco
• Level teaspoon of smoked paprika
• Sea salt
• Black pepper

1. Heat chilli oil in a pan – add a good pinch of sea salt (this will stop the onion/shallot from burning).
2. Cook the onion/shallot on a low heat, stirring occasionally, for about 3 minutes.
3. Add the peppers, tomatoes and beans, stirring well. Cook for another 5 minutes or so then add the smoked paprika, Tabasco and pepper.
4. Add the spinach and stir well until wilted.
5. Crack in the eggs, cover the pan and poach gently for about 3-4 minutes until just cooked.
6. Drizzle some chilli olive oil and Tabasco over the eggs just before serving.