Mexican breakfast with beans, avocado and egg

Name: Mexican breakfast with beans, avocado and egg
Cook time: PT< 20 minsM
Yield: 2
Cuisine: Gut and metabolic health
Ingredients: 1.000 can (14 oz) black beans; 7.055 oz cherry tomatoes; 2.000 pcs eggs; 1.000 pcs avocado; 1.000 pcs chili; 0.000 a handful of cilantro (fresh); 1.000 tbsp cooking oil; 1.000 tbsp cacao powder; 0.000 tsp salt and pepper (to taste)

breakfast

vegetarian

< 20 mins

stove

Photo of Mexican breakfast with beans, avocado and egg

Ingredients

Imperial Metric

1 can (14 oz) black beans
7 oz cherry tomatoes
2 eggs
1 avocado
1 chili
a handful of cilantro (fresh)
1 tbsp cooking oil
1 tbsp cacao powder
salt and pepper (to taste)

Allergens are marked in bold.

Method

1. Half the cherry tomatoes. Peel and slice the avocado and roughly chop the cilantro. Heat the oil in a skillet, add the beans (with half of their liquid) and the cherry tomatoes, season with salt and pepper, and cook until tomatoes are softened.
2. Sprinkle the cacao over the beans, stir, and cook for 2-3 minutes. In a separate pan, cook the eggs sunny side up in a little oil.
3. Dice the chili, remove the seeds for less spiciness. Arrange the beans on individual plates, top with the sliced avocado and eggs. Garnish with cilantro and chili.

Nutritional Information

Average nutritional values	Per serving (recipe serves 2)
Energy	482 kcal
Fat	28.7 g
of which saturates	5.0 g
Carbohydrates	21.6 g
of which sugars	4.3 g
Fibre	14.9 g
Protein	15.0 g