Spicy Breakfast Burrito
Prep Time: 10 minutes
Cook Time: 10-12 minutes
1 tbsp. olive oil
1 small red onion, diced
1 red pepper, deseeded and diced
450g vine tomatoes, chopped
1 tbsp. Frank’s RedHot® Original Sauce
60g diced chorizo
2 tbsp. canned black beans, drained and rinsed
50g spinach leaves
- HEAT the oil in a pan, add the onion and pepper and cook gently for 5 minutes.
Add the tomatoes, Frank’s RedHot® Original Sauce and chorizo and cook for a
further 5-7 minutes, stirring occasionally until pulpy. Stir in the beans and
season with some salt and pepper.
- MEANWHILE, bring a pan of water to the boil, carefully add the eggs and cook
for 6 minutes, drain and run in cold water until cool. Peel.
- WARM the wraps under the grill or in the microwave for a few seconds, divide
the spinach between the 2, spread the tomato mixture on top and place an egg
in the middle of each. Carefully wrap up and then halve.