Mexican veggie breakfast
Cook
Total
Yield 2
Start your day with our fiery Mexican breakfast, packed with fibre-rich black beans, spiced with smoky paprika and chilli flakes.
We’ve stirred through wilted spinach and topped with creamy sliced avocado, fresh tomato salsa and a soft poached egg. This nourishing breakfast is full of good fats, iron, protein, and is gluten-free – the perfect start to your day.
Ingredients
Ingredients:
- 2 spring onion
- 120g ripe plum tomatoes
- Handful of fresh coriander
- Juice of 1 lime
- Coconut oil
- 240g drained black beans
- 1/2 tsp smoked paprika
- 1/4 tsp chilli flakes
- 80g spinach
- 2 eggs
- 1 avocado
- Sea salt and black pepper
Instructions
Method:
- To make the tomato salsa, finely slice the spring onions, dice the tomatoes and roughly chop the coriander, then place in a bowl with half the lime juice.
- Heat 1 teaspoon of oil in a frying pan on a low-medium heat. Add the drained black beans, smoked paprika and chilli flakes, season with sea salt and black pepper and cook for 5 minutes. Add the spinach and cook for a further 2 minutes, until wilted. Stir in the remaining lime juice.
- Meanwhile bring the saucepan of water to a gentle simmer. Create a gentle whirlpool in the pan with a spoon, then carefully break the eggs into the middle, one at a time. Cook for 3-4 minutes, until the white is cooked, them remove from the pan.
- Peel and de-stone the avocado and thinly slice.
- Place the spicy black beans on warm plates, layer over the avocado slices, spoon over the fresh tomato salsa and top with the poached eggs.
- Sprinkle with a pinch of sea salt and black pepper and serve.
Courses Breakfast
This recipe is taken from our debut cookbook Mindful Chef: Eat Well, Live Better. Watch Myles and Giles cooking up this Mexican veggie treat for the Happy Foodie.
Looking for more? check out our huge recipe database with over 1000 healthy recipes for every occasion.