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