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Avocado & black bean eggs in a bowl

Avocado & black bean eggs

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Set yourself up for the day with this healthy veggie breakfast with eggs, avocado and black beans. It takes just 10 minutes to throw together and makes a great lunch, too

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal356
fat20g
saturates4g
carbs18g
sugars5g
fibre11g
protein20g
salt0.8g
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Ingredients

  • 2 tsp rapeseed oil
  • 1 red chilli, deseeded and thinly sliced
  • 1 large garlic clove, sliced
  • 2 large eggs
  • 400g can black beans
  • ½ x 400g can cherry tomatoes
  • ¼ tsp cumin seeds
  • 1 small avocado, halved and sliced
  • handful fresh, chopped coriander
  • 1 lime, cut into wedges

Method

  • STEP 1

    Heat the oil in a large non-stick frying pan. Add the chilli and garlic and cook until softened and starting to colour. Break in the eggs on either side of the pan. Once they start to set, spoon the beans (with their juice) and the tomatoes around the pan and sprinkle over the cumin seeds. You’re aiming to warm the beans and tomatoes rather than cook them.

  • STEP 2

    Remove the pan from the heat and scatter over the avocado and coriander. Squeeze over half of the lime wedges. Serve with the remaining wedges on the side for squeezing over.

Goes well with

Recipe from Good Food magazine, October 2018

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Overall rating

A star rating of 4.2 out of 5.43 ratings
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