Breakfast eggs with avocado and black beans
prep: 10 minutes
cook: 15 minutes
serving: 2
Nutrition Facts
each serving
KCal
375
Carbs
24.1g
fiber
0g
Protein
17.3g
Fat
20.9g
Saturates
4.9g
Sugars
5.1g
Salt
0.22g
Fruit/Veg Portion
2
Ingredients
all 8 types- 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
Directions
2 steps in totalStep 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.
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