Ejotes con huevo – green beans with egg, tomato and chilli

Ingredients for 4 portions

• 400 gGreen beans
• 2Tomatoes
• ½Yellow onion
• 2Serrano chiles
• 1 cloveGarlic
• 2 tbspRapeseed oil
• 6Eggs
• to tasteSalt

On the side

• 450 gRefried beans, 1 tin
• 12Corn tortillas

Method

1. Trim the ends of the green beans and cut them into 2–3 cm lengths.
2. Blanch the beans in lightly salted boiling water for 5 minutes, until almost tender but still bright green. Drain.
3. Meanwhile, chop the tomatoes, onion, chillies and garlic. Deseed the chillies if you want it milder.
4. Warm the refried beans in a small pan over a low heat, stirring now and then.
5. Heat the oil in a large frying pan over a medium heat and fry the onion, chillies and garlic for 2 minutes. Add the tomatoes and cook for 3 minutes, then stir in the green beans and cook for 2 minutes more.
6. Beat the eggs with a little salt, pour them over the vegetables and stir gently for 3–4 minutes, until set but still soft.
7. Warm the tortillas in a dry frying pan and serve the eggs with the refried beans and warm tortillas.

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