This 15-minute dish serves up some pizzaz for a weekend brunch, but also works as an evening meal. It can be served on a bed of rice to cater for larger appetites.
Serves 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients
2 tsp rapeseed oil
1 red chilli, thinly sliced (deseeded if preferred)
1 clove of garlic, thinly sliced
2 large eggs
400g can of black beans
200g tinned chopped tomatoes
¼ tsp cumin seeds
1 avocado, sliced
a handful of coriander leaves, roughly chopped
1 lime, cut into four wedges
Method
Heat the oil in a large frying pan over medium heat. Add the chilli and garlic and stir until it starts to soften and change colour.
Break the eggs into the pan, on opposite sides. Once they start to set, lower the heat and spoon the beans (with their juice) and tomatoes into the pan. Sprinkle the cumin seeds over the top.
Let the mix simmer for a few minutes, then remove the pan from the heat and ladel the mixture into bowls, keeping the eggs near the top.
Place the avocado on top and and scatter liberally with the coriander. Squeeze one of the lime wedges over the top of each dish.
Serve with the remaining wedges on the side.
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