Starting your day with a warm, nourishing breakfast that looks as good as it tastes can’t be beaten. Breakfast Eggs with Avocado and Black Beans is exactly that kind of dish. It’s the sort of breakfast that feels a bit special – a little more luxurious than the usual cereal or toast – but it’s deceptively easy to make. No complicated techniques, no rare ingredients, just a handful of fresh, hearty components coming together in a dish full of flavour and colour.
Let’s talk avocado first. It’s one of those ingredients that’s almost synonymous with modern breakfast trends, and for good reason. Rich, buttery, and full of healthy fats, avocado pairs beautifully with eggs. In this dish, we take it a step further by baking an egg right inside the avocado. It’s such a simple idea but always manages to impress – the egg nestles neatly into the hollow left by the stone, and a quick bake in the oven turns it into a perfectly set parcel of goodness. It’s like nature’s own breakfast bowl.
While the eggs are baking, there’s time to get the rest of the dish going. This is where things get spicy – literally. A splash of rapeseed oil in a pan sets the stage for a bit of finely sliced red chilli to gently sizzle. Not too much, just enough to add a hint of warmth and character without overpowering the dish. Then in go the black beans, still in their cooking liquid, along with juicy cherry tomatoes and a touch of smoky chipotle paste. The whole mixture bubbles gently, soaking up all the chilli heat and smokiness, while the tomatoes begin to break down and mingle with the beans.
Once everything is cooked and your eggs are set just right, it’s time to bring it all together. A generous spoonful of the spicy beans forms a base on the plate, the avocado halves with their gleaming baked eggs take centre stage, and a final sprinkle of fresh spring onions adds a sharp, crunchy finish.
The result? A plate that’s bright, fresh and packed with texture – soft egg, creamy avocado, juicy tomatoes, hearty beans, and a little zing from the chilli and onions. It’s hearty enough to keep you going all morning, yet light enough to leave you feeling energised rather than sluggish.
This dish isn’t just about taste, though. It’s good for you too – full of protein, fibre, and healthy fats. It’s also entirely meat-free, which makes it a brilliant option for vegetarians or anyone looking to enjoy a more plant-focused start to their day.
Whether you’re treating yourself to a lazy weekend brunch or just looking for a simple way to elevate a weekday breakfast, these Breakfast Eggs with Avocado and Black Beans tick all the boxes. It’s comfort food with a bit of flair – wholesome, warming, and undeniably delicious.
Breakfast Eggs with Avocado and Black Beans
Ingredients
- 1 large avocado
- 2 small eggs
- 1 tsp rapeseed oil
- ½ medium red chilli deseeded and finely sliced
- 200 g black beans canned in water
- 8 large cherry tomatoes roughly chopped
- ½ tsp chipotle paste
- 2 medium spring onions finely sliced
Instructions
- 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).1 large avocado
- Sit each in a ramekin to keep them upright. Crack an egg into each and bake for 12–15 mins until yolk is set.2 small eggs
- 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.1 tsp rapeseed oil, ½ medium red chilli, 200 g black beans, 8 large cherry tomatoes, ½ tsp chipotle paste
- Cook gently for 5 mins until warmed through and the tomatoes are starting to soften.
- Assemble the dish on a plate, scattering the spring onions on top.2 medium spring onions