Ingredients
- Olive oil for frying
- 1 chorizo sausage (large)
- 1 small onion
- 2 garlic cloves
- 1/2 tsp ground cumin
- 1 red capsicum
- 1 can chopped tomatoes
- 1 can mixed beans
- 4 Tbsp chipotle sauce
- Large handful baby spinach leaves
- 4 eggs
- 4 gluten-free tortillas (optional coconut flour pitas for high protein/ luteal + ovulatory phase)
- 1 avocado
- Small handful coriander
- 2 Tbsp sour cream (optional Greek yoghurt)
- Jalapeno salsa (optional - see recipe)
Method
- Dice the onion, finely chop the garlic, slice the mushrooms, chop the capsicum into thin slices
- Chop the chorizo into 1cm pieces
- Heat a drizzle of olive oil on a pan at medium-high heat, add chorizo and cook stirring occasionally until browning - approximately 2 minutes
- Add onion, garlic, capsicum and cumin until onion is soft - approximately 2 minutes
- Add tomato, beans, chipotle sauce and water, simmer until the sauce has thickened - approximately 10 minutes
- Add baby spinach and stir through until wilted - approximately 1 minute
- Using a spoon make 4 wells in the mixture, crack an egg in each
- Cover pan and cook until eggs are cooked to your liking - approximately 2 minutes for runny eggs
- Warm tortillas in microwave according to packet instructions or heat pitas
- Place tortilla / pitas on a plate and top with a quarter of the mixture
- Slice some avocado and place on top of bean mixture, garnish with coriander, sour cream (optional) and jalapeno salsa (optional)
- Enjoy!