Mexican-style black beans & eggs
1 large, finely chopped
Chilli, Green or Red
1 individual, jalapeño, deseeded and finely chopped
Biona Organic Black Beans in Water
2 can(s), drained, drained and rinsed
Lime Juice, Fresh
½ teaspoons, level
Egg, whole, raw
4 medium, raw
300 g, chopped
3 medium, sliced
WW Reduced Fat Grated Cheese Mature
15 g, roughly chopped
- Heat 1½ tsp oil in a large frying pan over a medium-high heat. Add the onion and the jalapeño and cook for 7−10 minutes, stirring often, until softened. Add the black beans, lime juice, garlic, ground cumin and 60ml of water. Stir together, heat through and season.
- Take the pan off the heat and lightly mash the beans, then cover and keep warm. Brush a large nonstick frying pan with the remaining ½ tsp oil and place over a medium heat.
- Crack 4 large eggs into the pan and cook until the whites are set. Divide the bean mixture among 4 plates and top each with a fried egg. Sprinkle with the cherry tomatoes, spring onions, cheese and fresh coriander. Serve with lime wedges.