Black bean & avocado eggs

Name: Black bean & avocado eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 tbsp Essential Olive Oil; 1 onion, chopped; 2 clove/s garlic, finely chopped; 4 tomatoes, roughly chopped; 400 g can black beans; 2 tbsp savoury seed & nut topper; 4 eggs; 1 red chilli, thinly sliced; 1 avocado, sliced; Coriander leaves, to serve; 1 lime, cut into wedges, to serve; Hot sauce, to serve

These fibre-packed, saucy black beans make a delicious easy lunch or weekend brunch, and the addition of our savoury nutt topper gives extra flavour and texture.

5 out of 5 stars(4) Rate this recipe

Gluten freeVegetarianHealthyLow saltHigh fibreHigh protein3 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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1 tbsp Essential Olive Oil
1 onion, chopped
2 clove/s garlic, finely chopped
4 tomatoes, roughly chopped
400g can black beans
2 tbsp savoury seed & nut topper
4 eggs
1 red chilli, thinly sliced
1 avocado, sliced
Coriander leaves, to serve
1 lime, cut into wedges, to serve
Hot sauce, to serve

Heat the oil in a large, lidded frying pan and cook the onion and garlic for 5 minutes until softened.
Add the tomatoes and cook for a further 5 minutes until soft and pulpy. Add the beans, with their water, and bring to a simmer. Stir in 1 tbsp seeds and season to taste.
Break the eggs into the simmering beans, then sprinkle with the remaining seeds and the chilli. Cover and cook for 4-5 minutes, until the egg whites are set and yolks still runny.
Top with slices of avocado, a scattering of coriander leaves and serve with lime wedges for squeezing over and a splash of hot sauce, if you like.