How do they make kayana in Mexico? Yes, this recipe is nothing more than a variation of the greek kayana with the addition of hot peppers and beans! Perfect idea for those who like an ethnic note in their brunch.


  • 1 tablespoon olive oil
  • 1 chorizo, cut in small cubes
  • 2 garlic cloves, thinly sliced
  • 1 (each) red and yellow peppers, seeds removed, thinly sliced
  • 1 bunch spring onions, thinly sliced
  • 2 long red chillies, thinly sliced
  • 400 gr can chopped tomatoes
  • 400 gr can red beans
  • 4 eggs
  • 1 lime, juice


  • Heat oil in a large frypan with a lid over high heat. Add chorizo and cook, stirring occasionally, for 2-3 minutes or until starting to crisp.
  • Add garlic, peppers, spring onion and chilli, and cook, stirring regularly, for 10 minutes or until the vegetables have softened and caramelised.
  • Add tomato and beans, together with the canning liquid.
  • Bring to boil, then reduce heat to medium and cook, stirring occasionally, for 10 minutes or until sauce thickens slightly.
  • Using a spoon, make 4 small wells in the mixture, then carefully crack an egg into each. Cover and cook for 3-4 minutes or until eggs are cooked to your liking.
  • Drizzle lime juice over beans and eggs, and serve immediately with crisp tortillas

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