Breakfast eggs with avocado and black beans

Eggs and avocado on plate with knife and fork

A simple but delicious take on avocado and eggs with a hint of chilli.

Serves

Prep

10 minutes

Cook

15 minutes

Each 322g serving contains (excludes serving suggestion)

KCal

375

Carbs

24.1g

Protein

17.3g

Fat

20.9g

Saturates

4.9g

Sugars

5.1g

Salt

0.22g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

1 large avocado

2 small eggs

1tsp rapeseed oil

½ a red chilli, deseeded and finely sliced

200g canned black beans in water

8 cherry tomatoes, roughly chopped

½ tsp chipotle paste

2 spring onions, finely sliced

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Method

Step 1

Preheat oven to 200C/gas 6. Halve the avocado, remove the stone and scoop out 1tbsp of flesh from each half (reserve for another recipe). Sit each in a ramekin to keep them upright. Crack an egg into each and bake for 12–15 mins until yolk is set.

Step 2

Heat the oil in a small non-stick frying pan. Add the chilli and cook until softened. Add the beans and their can juices, the tomatoes and chipotle paste. Cook gently for 5 mins until warmed through and the tomatoes are starting to soften.

Step 3

Assemble the dish on a plate, scattering the spring onions on top.

Recipe tips

If your eggs are a bit big, separate the yolks, pop a yolk into each avocado, stir the whites with a fork to break them up, and use to top up the dip in each avocado.

At risk' groups such as infants, children, pregnant women, the elderly and those who are unwell should avoid soft/lightly cooked and raw eggs, unless they can guarantee that they are produced under the Lion code quality assurance scheme.