Breakfast Tortilla

Ingredients

• 4 light tortillas
• 4 medium mushrooms, sliced (150g)
• ¼ chorizo, diced
• ½ leek, sliced
• 1 tomato, diced
• 1 avocado
• 4 eggs
• 1 can red kidney beans, drained and rinsed
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• Pinch of chilli powder (optional)
• 2 tbsp. fresh coriander (optional)
• ¼ cup water
• Salt & pepper taste

Method

1. 1In a non-stick pan, fry leek and chorizo together. Should be no need for oil as the chorizo will omit some oil to help fry the leek. Sauté for 5 minutes, watch the leek as you don’t want it to burn.
2. 2Add the sliced mushrooms; continue to sauté until mushrooms collapse. You can add a touch of water to help with the process. Now add the beans, cumin and coriander powder. Stir until all incorporated. Add a touch of water if needed.
3. 3Add diced tomato and fresh coriander, season with salt & pepper, spray pan with cooking oil and cook 4 eggs for 3 mins. You can poach if you like, choice is yours.
4. 4Lay out 4 plates, place tortilla on each plate, and divide mixture up on top of tortilla. Layout sliced avocado on mixture then egg.
5. 5Enjoy!