This was inspired by the famous "Huevos Rancheros tostado" that they serve in Giraffe, but I didn't have any tortillas to use as the base, so decided to do things differently. And it was delicious!
For 2 people
2 eggs
1 small tin kidney beans in
chilli sauce
1 packet pancetta or bacon pieces (around 100-125
g)
Quite a lot of mushrooms (I didn't actually measure, it was
about 1/2 a small pack)
2 medium potatoes
A little olive oil
3
tomatoes
1 avocado pear
a packet of spring onions or a small
red onion
2 tbs lime juice
Handful parsley or coriander
(cilantro)
Fresh garlic (although I used the powdered stuff, for
once)
Chilli pepper (again, for once I used dried, although a
fresh chilli would have been nice, too)
Pinch of salt
First make the salsa by chopping and mixing the avocado, onion, parsley or coriander and the skinned, seeded tomatoes (reserve the seeds and juice) with the lime juice. Set aside to marinade together.
Then put the tomato pips and juice into a saucepan and add the bacon, sliced mushrooms and the contents of the tin of beans. Add pepper and garlic (this bit doesn't need salt) and allow to cook gently.
Peel the potatoes and cut into small dice. Place in pan with a little olive oil, and stir until coated. Now cover the pan and let the potatoes cook in their steam for about 3 minutes. Then remove the lid, and raise the heat slightly, stirring frequently until the potatoes are browned on all sides. Add garlic and a little salt, if wanted, half-way through this.
Meanwhile, fry the eggs in Fry Light spray. Or poach, if you prefer.
Put the potatoes on a plate, top with a fried egg and then with the spicy bacon and mushroom mixture, and a pile of salsa on the side.