Mexican-Style Poached Eggs

Mexican-Style Poached Eggs

Mexican-Style Poached Eggs
Easy to eat right out of the pan

Ingredients
½ onion, diced
2 cloves garlic, minced
2 Tbl olive oil
1 tsp Tio Pablo Mayan Gold Spice Mix
1 440g can whole pinto or black beans, rinsed
1 440g can diced tomatoes
¼ cup mild feta, diced
¼ tsp Tio Pablo Mexican Oregano
¼ tsp dried Marjarom
¼ tsp Tio Pablo Citrus Chilli Salt
4 eggs
Coarse, black pepper, to taste
½ cup fresh coriander, roughly chopped
½ fresh avocado, diced
4 Tio Pablo Corn Tortillas
Heat the olive oil in a medium-sized frying pan and brown the onion and garlic. Add the Mayan Gold and coat the veggies.
 Add the beans, cook for 1-2 minutes and then add the tomatoes. Cook for another 1-2 minutes and add ¼ cup of the Coriander, Citrus Chilli Salt, Mexican Oregano and Marjoram.
Stir through and then add the eggs at each corner of the pan. Do not stir the mixture once the eggs have been added. Season with black pepper and then cover the pan.
Cook for another 10 minutes and then remove lid while you warm the tortillas in a separate pan. Remove from heat and add remaining fresh coriander and avocado.
Dish each egg, with mixture into a tortilla and eat warm. Serves 2.