Breakfast Eggs with Avocado and Black Beans

Breakfast Eggs with Avocado and Black Beans is a wholesome, flavour-packed dish featuring baked eggs nestled in creamy avocado halves, served with a warm, smoky mix of black beans, tomatoes, and chilli. Finished with a sprinkle of fresh spring onions, it’s a vibrant and satisfying way to start the day.

Prep Time 10

Cook Time 15

Total Time 25

Servings People

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

Notes

Suggestions for your Breakfast Eggs with Avocado and Black Beans:

If your eggs are a bit big, separate the yolks, pop a yolk into each avocado, stir the whites with a fork to break them up, and use to top up the dip in each avocado.

Nutrition