Sometimes toast or cereal just isn’t going to cut it…
So why not try a simple, wholesome and colourful Mexican inspired one pan breakfast dish. It’s made with only a few ingredients – baby plum tomatoes, black beans, spring onions, eggs and new potatoes topped off with a little chipotle chilli.
You might be thinking this dish isn’t very tropical but both potatoes and tomatoes originate from Latin America (modern day Peru to be exact).
It’s one of the speediest cooked breakfasts you’ll probably ever make and packed with lots of health boosting ingredients, what’s not to love!
This is very child friendly with everything mixed in together too and great for when you have lots of people over for breakfast and everyone’s helping themselves. If you do eat meat, some chorizo or streaky bacon would pair perfectly with this dish.
With a great blend of carbs and protein this scramble is the ideal post run or workout breakfast. It’s crammed full of restorative protein rich ingredients such as black beans essential for regaining your energy levels but would work perfectly well too
Boil the potatoes first making sure they are nice and tender. Fry the spring onions, tomatoes and black beans and then add the potatoes, remove from the pan after a couple of minutes.
Serve up with some extra coriander and enjoy!
Chipotle tomato, black bean & potato scramble
A simple, wholesome and colourful Mexican inspired one pan breakfast dish made with only a few ingredients – baby plum tomatoes, black beans, spring onions, eggs and new potatoes topped off with a little chipotle chilli. You could probably make this scramble with ingredients already in your kitchen cupboard, it’s so easy and deliciously good. It’s also the perfect post-run breakfast with an ideal blend of carbs and essential protein to help nourish and repair the body.
- 350g baby new potatoes, halved
- 2 tsp butter
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 4 spring onions, thinly sliced
- 1/2 tsp chipotle chilli flakes
- 100g baby plum tomatoes, halved
- 100g black beans, drained and rinsed
- 4 medium free range eggs, beaten
- 1 tbsp chopped coriander
First boil the potatoes for 15 minutes or until tender. Drain, crush and season with 1 tsp butter, salt and black pepper.
Heat oil in small pan and fry the potatoes, onions and chilli for a couple of minutes. Add the tomatoes and black beans and cook for 1-2 minutes further, remove from the pan, cover and set aside.
Using the same pan, add 1 tsp butter, the eggs and stir gently until scrambled.
Add the potato mixture, corianders season with salt and pepper and serve up straight away.
*Adapted from Waitrose’s chilli tomato potato scramble
