Avocado & Black Bean Eggs

Ingredients

• 1 tsp rapeseed oil
• 1 small red chilli, thinly sliced (seeds removed for a milder flavour)
• 1 garlic clove, crushed
• ¼ tsp cumin seeds
• 400g can black beans, drained and rinsed
• 8 cherry tomatoes, halved
• 4 eggs
• 1 ripe avocado, sliced
• Small handful of fresh coriander
• 1 lime, halved — for squeezing

Method

1. 1Warm the rapeseed oil in a non-stick pan over medium heat. Add the sliced chilli, crushed garlic, and cumin seeds. Cook gently for 1–2 minutes, stirring, until fragrant.
2. 2Add the cherry tomatoes and black beans. Stir to combine and let everything warm through for 2 minutes.
3. 3Create four small wells in the mixture and crack an egg into each one. Cover the pan and cook for 2–3 minutes, until the whites are fully set and the yolks remain slightly soft.
4. 4While the eggs finish, arrange the sliced avocado on two plates.
5. 5Spoon the egg and bean mixture alongside the avocado. Scatter fresh coriander leaves over the top and finish with a generous squeeze of lime.