Huevos Veracruz: Mexican power breakfast with eggs and beans

Ingredients

• 2 tbsp extra virgin olive oil
• 2 tbsp finely chopped shallots
• 1 green bell pepper, diced
• 1 tbsp sliced jalapeño pepper (from a jar), finely chopped
• 2 tsp crushed garlic
• 1 bay leaf
• 1 tin chopped tomatoes
• 4 tbsp pitted green olives, sliced
• 2 tbsp drained capers
• 8 large eggs
• 2 tbsp fresh coriander leaves, finely chopped
• 4 tbsp Cotija cheese, crumbled (Parmesan works as an alternative)
• 1 tin black beans
• Salt & pepper

Instructions

1. 1

   1. Heat the barbecue to medium temperature, around 175°C. Light as many coals as fit in a chimney starter and spread them across the bottom. Make sure all your prepped ingredients are within reach, then place a cast-iron pan on the barbecue grate.2. Heat the oil in the pan and add the shallot, bell pepper, jalapeño, garlic and bay leaf. Season with salt and pepper. Stir everything together and cook for about 5 minutes. Only lift the lid when you need to stir.3. Once the bell pepper is tender, add the tomatoes, olives, capers and beans. Cook for another 5 minutes, stirring occasionally. Use a wooden spoon to make a few wells in the mixture. Crack an egg into each well (tip: crack the eggs into a small bowl first to avoid any shell ending up in the pan).4. Put the lid back on the barbecue and leave everything for 7–10 minutes, until the eggs are cooked through.5. Finish the dish with some crumbled cheese and freshly chopped coriander. If that isn't the perfect start to the day!