Avocado and Black Bean Eggs

Ingredients

Serves 1

• 2 tsp olive oil
• 1/2 red chilli, deseeded and finely chopped
• 1 garlic clove, peeled and crushed
• 1/2 tsp ground cumin
• Salt and pepper
• 2 large eggs
• 100g cherry tomatoes, halved
• 130g tinned black beans, drained but liquid reserved
• 50g avocado, peeled, pitted and sliced
• 30g yoghurt, Greek, natural, or soya
• 1/2 small bunch of coriander, leaves torn

Method

Heat the oil in a large frying pan over a medium to high heat. Cook the chilli, garlic and cumin for a few minutes until fragrant then add a pinch of salt and pepper.

Gently crack the eggs into the pan. When they start to set, add the tomatoes, black beans and a spoonful or two of the liquid into the pan around the eggs. Leave to warm through then serve with the avocado, yoghurt and coriander leaves.

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