Mexican Breakfast Bean Bombs


  • 2 red peppers halved and deseeded.
  • 250 grams cherry tomatoes halved.
  • 1 tablespoon olive oil, plus extra if needed
  • 50 grams chorizo, diced (optional)
  • 1 red onion peeled and diced
  • 1 small chili, diced (deseeded if you don’t like your food too spicy)
  • 1 tablespoon ground cumin
  • 1/2 a tablespoon ground coriander
  • 1 pinch of dried chili flakes
  • 1 large handful of fresh coriander with the stems finely chopped. The leaves should be separated and reserved  
  • 2 x 400 grams of black beans- rinsed.
  • 10 grams dark chocolate (minimum 70% cocoa solids).
  • 1 teaspoon chipotle a puree, or half a teaspoon ground chipotle – optional
  • 4 teaspoons Greek yoghurt
  • Sea salt and freshly ground black pepper


  • 2 ripe avocados destoned and peeled
  • a squeeze of lemon or lime juice
  • chili sauce (optional)
  • equipment, four to six ramekins of small ovenproof bowls

How to:

  1. Preheat the oven to 150˚C
  2. Drizzle the peppers and tomatoes with the olive oil and place in preheated oven to roast for 45 minutes, or until lightly blistered. You can do this the night before if you prefer, or substitute with roasted peppers from a jar, in which case just rather fresh tomatoes and when you’re when you add the beans.
  3. Place the dice chorizo in a heavy-based pan or casserole dish over medium heat, sauté until it starts leach Crimson oil. If it is dry chorizo you may want to add one to two tablespoons of olive oil to the pan then throw in the onion, fresh chilli, cumin, coriander, chilli flakes and coriander stems sauté for 3-5 minutes, or until the onion has softened.
  4. Add the black beans, chocolate and chipotle if using and stir to combine.
  5. Take the roasted of peppers, out of the oven and leave them to cool, just until you can handle them without burning yourself.

Raise the oven temperature to 180˚C

  1. Slice the peppers and add them along with the roasted tomatoes and the oil they cooked in to the pan with the beans. Stirred to combine. Taste and adjust the seasoning with salt and pepper to taste.
  2. Place 2 – 3 tablespoons of the bean mixture in the bottom and up the sides of each ramekin creating a well in the centre, ensure that there is at least two centimetres clear at the top for your egg.
  3. Place ramekins on a baking tray. Gently crack an egg onto the top of each ramekin taking care not to puncture the yolk. Float a tablespoon of Greek yoghurt over the top of the egg.
  4. Put the ramekins in the oven and bake them for 10 to 12 minutes, or until the whites are solid, but the yolks are still a little runny.

While they’re baking, make quick guacamole by mashing the avocado, and the chopped coriander, a squeeze of citrus and a little chili source, serve with guacamole on the side.

This recipe will most likely have a little extra bean sauce which you can use in a salad later on.

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