So, this is what I’ve been blowing my sacred jar of coconut bacon on. Other than picking it straight from the jar, or sprinkling the toasty smoky shreds on top of another (upcoming) breakfast concoction, this is how I’ve been spending the bacon.
It has everything I desire in a breakfast item: contrasting textures and tastes, banging nutrition cred, and ever so slight weirdness. Oh, and heat. Heat is my caffeine.
Both chopped Peppadews and brined jalapeños spike these Greens and Beans Breakfast Tostados, which are my tomato-less take on the famous Mexican breakfast, huevos rancheros.
As I said, heat is my caffeine. And some mornings are just two-pepper mornings for me. While you probably fill the gap that sleep missed by downing two espressos, I opt for chillies. The beans here are perfectly normal – a must with huevos rancheros. But the spicy massaged raw kale is perhaps a new thing for some of you huevos rancheros aficionados.
So that’s three chillies, isn’t it?
Are you scared yet?
I have nothing, nothing at all against tomatoes – I can demolish a whole punnet of cherry tomatoes to myself – but for some reason I baulked at making a spicy tomato sauce that is the norm for huevos rancheros. And besides, my kale and chard plants seem to be in a race to see who can take over the garden first. If I wasn’t so deaf I’m positive I would hear them growing. And picking their leaves only serves to encourage these innocuous triffids. Which is of course fine by me. Not being desperately green-fingered I am just glad I found a few plants that seem to thrive on my ignorance and are so incredibly useful to us.
Soon I will share another breakfast partner for coconut bacon, and also a tomato-free shakshuka-type recipe. Again, another breakfast. I will break free from this rut I am in. Promise. But in the meantime, I hope you enjoy my ongoing and seemingly unquenchable breakfast obsession. We do eat other meals here at food to glow!
Greens and Beans Breakfast TostadosServings: 2-4
Time: 20 minutes
Filling yet light, these spiced kale and bean tostados are perfect for a lazy breakfast, or even lazier brunch. I’ve written these up with pinto beans but use the more standard black beans if you like. And switch out the kale for some other greens too – spinach, Swiss chard or even collard greens add a great mineral hit.
- 4 small corn tortillas (not the tiny ones though)
- 2 tsp rapeseed oil or coconut oil, divided use
- 185g (1 cup) cooked pinto beans, black beans or borlotti beans, lightly mashed
- 3 tbsp water
- ¼ tsp salt (optional)
- 1 ½ tsp cumin seeds (divided use)
- 1 packed cup shredded kale or other sturdy greens
- 4 eggs
- 1 avocado
- 1 lime, cut into 4 wedges