Let's get organised

Large frying pan, lid for frying pan or large plate, chopping board, sharp knife, spatula, large baking tray, parchment paper, 2-3 tsp./tbsp., oven.

Ingredients

• ½ of a U shaped chorizo (or 4/5 slices bacon) , casing removed, sml. chunks.

• ·Vegetarian option – 2 Portobello mushrooms, small chunks.

• ·1 tbsp. olive oil

• ·2 garlic cloves, thinly sliced

• ·1 tsp. smoked paprika

• ·1 tsp. chilli powder (optional)

• ·1 bell pepper (any colour), diced

• ·1 small white onion, diced

• ·1 green/red chilli, thinly sliced (optional)

• ·400g can chopped tomatoes.

• ·400g can mixed beans (or chickpeas)

• ·100g baby spinach leaves (or kale)

• ·4 eggs

• ·Juice of ½ lime, + lime wedges to serve.

• ·1 avocado, thinly sliced to serve.

• ·Cilantro (fresh coriander) to serve.

• For the Tortillas - 2 wholemeal tortillas, cut into small triangles (like a pizza).

• Cooking spray (optional)

• ·Sprinkling of smoked paprika, garlic granules, salt, chilli powder(optional)

Directions

1.Preheat oven to 160°C. Line a baking tray with parchment paper.

2.Spread tortilla triangles on the tray, lightly spray with cooking oil, sprinkle with the spices and seasoning and bake for 8 minutes. Allow to cool.

3.On medium/high heat, add oil to the pan, add chorizo and sauté for 2 mins.

4.Add smoked paprika, chilli powder, garlic, bell pepper, onion and fresh chilli and cook for 5 mins until the vegetables have softened.

5.Add the tin of chopped tomatoes, spinach and beans and combine allowing to simmer for a further 5 mins

6.With a spatula, make four wells in the mixture and carefully crack an egg into each. Cover and cook for approx. 8 mins or until eggs are cooked to your liking.

7.Drizzle lime juice over the frying pan, and serve immediately with crisp tortillas, lime wedges, cilantro and avocado slices.