I believe that the actual version of this recipe is Spanish, and given that I am not even slightly Spanish, this is my version, with basically a nod to the original.The secret to this dish is a good non stick pan; because when I make this I use no fat or oil at all to cook the egg.The advantage of that is that you don’t feel bogged down all day from having a big fatty breakfast.
Mushroom and wild Rice Agnolotti (Sensational Version)
Serves 4
Ingredients
3 medium tomatoes 1 ½ tablespoons finely chopped red onion 1 ½ teaspoons very finely chopped cilantro ¾ teaspoons rice wine vinegar 1/8 teaspoon sugar ¾ cup canned red kidney beans, drained, rinsed and chopped. 4 small tortillas
Scoop the middle out of the tomatoes and pat dry.Don’t skip this step or you will end up with wet salsa.Combine the tomato onion, cilantro, vinegar, sugar and beans and set aside.Heat the non stick pan and end add the eggs.Went the bottom is set slide a spatula under the eggs to loosen them from the pan.Put the pan under the grill to set the top of the egg.While the eggs are under the grill, lightly toast the tortillas.Top each tortilla with an egg and a little of the salsa, serve immediately.
