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Avocado & black bean eggs

Avocado & black bean eggs in a bowl

Avocado & black bean eggs

Name: Avocado & black bean eggs
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
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

Sara Buenfeld

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Serves 2

Easy

Prep: 5 mins

Cook: 5 mins

A star rating of 4.2 out of 5.59 ratingsRate

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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

High-fibre

High-protein

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal356
fat20g
saturates4g
carbs18g
sugars5g
fibre11g

high
protein20g

high
salt0.8g

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.

Recipe from Good Food magazine, October 2018

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A star rating of 4.2 out of 5.59 ratings

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