Vegetarian

Avocado and Black Bean Eggs

Name: Avocado and Black Bean Eggs
Total time: 15 min
Yield: 1
Ingredients: 2 tsp olive oil; ½ red chilli, deseeded and finely chopped; 1 clove garlic, peeled and crushed; ½ 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 quark; ½ small bunch coriander, leaves torn

15 mins

Ingredients

serving

1 serving

2 tsp olive oil
½ red chilli, deseeded and finely chopped
1 clove garlic, peeled and crushed
½ 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 quark
½ small bunch 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, quark and coriander leaves.