Black bean & avocado eggs

Name: Black bean & avocado eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 tbsp Essential Olive Oil; 1 onion, peeled and chopped; 2 clove/s garlic, peeled and finely chopped; 4 tomatoes, roughly chopped; 400 g can black beans; 2 tbsp ZOE Daily30+; 4 eggs; 1 red chilli, thinly sliced; 1 avocado, stone removed, peeled and sliced; Coriander leaves, to serve; 1 lime, cut into wedges, to serve

These fibre-packed, saucy black beans make a delicious easy lunch or weekend brunch, and the addition of ZOE Daily30+ gives extra flavour and texture.

5 out of 5 stars(1) Rate this recipe

VegetarianHealthyHigh fibre4 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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1 tbsp Essential Olive Oil
1 onion, peeled and chopped
2 clove/s garlic, peeled and finely chopped
4 tomatoes, roughly chopped
400g can black beans
2 tbsp ZOE Daily30+
4 eggs
1 red chilli, thinly sliced
1 avocado, stone removed, peeled and sliced
Coriander leaves, to serve
1 lime, cut into wedges, to serve

Heat the oil in a large, lidded frying pan and cook the onion and garlic for 5 minutes until softened.
Add the tomatoes and cook for a further 5 minutes until soft and pulpy. Add the beans, with their water, and bring to a simmer. Stir in 1 tbsp ZOE Daily30+ and season to taste.
Break the eggs into the simmering beans, then sprinkle with the remaining ZOE Daily30+ and the chilli. Cover and cook for 4-5 minutes, until the egg whites are set and yolks still runny.
Top with slices of avocado, a scattering of coriander leaves and serve with lime wedges for squeezing over.