Ingredients

The following ingredients have 6 Servings
  • 200 g quinoa
  • 1 long fresh red chilli
  • 1 fresh jalapeno chilli
  • 1 ripe tomato
  • 200 g ripe cherry tomatoes
  • 2 spring onions
  • olive oil
  • 1 pinch of cumin seeds
  • 1 x 400 g tin of black beans or black-eyed beans
  • 2 tablespoons white wine vinegar
  • 1 pinch of golden caster sugar
  • extra virgin olive oil
  • ½ a lemon
  • 6 large free-range eggs
  • 1 ripe avocado
  • ½ a bunch of fresh mint
  • ½ a bunch of fresh coriander
  • hot chilli sauce

Instruction

  • Cook the quinoa according to the packet instructions, with a good pinch of sea salt.
  • Meanwhile, trim and finely slice all the chillies, slice the tomato, quarter the cherry tomatoes and trim and finely slice the spring onions.
  • Heat a good lug of olive oil in a frying pan over a high heat, add the cumin seeds and fry for around 30 seconds.
  • Drain and add the beans, followed by a pinch of salt and continue cooking for 5 to 8 minutes, or until crisp all over.
  • While the beans are cooking, place the sliced chillies into a bowl with the vinegar, sugar and a pinch of salt, then put aside.
  • Drain the quinoa well, then drizzle over a little extra virgin olive oil and the lemon juice and season lightly. Spread it out on a tray and leave aside to cool slightly.
  • Transfer the cooked beans to a bowl, wipe the pan clean and return to a medium heat with a splash of olive oil. Once hot, crack in the eggs and fry to your liking – for lovely, runny eggs, you only need a couple of minutes.
  • Transfer the quinoa to a large serving platter, layer the eggs on top and spoon over the crispy beans.
  • Halve and destone the avocado, then scoop out and dot over the flesh. Scatter the tomatoes, spring onions and chillies on top, then drizzle over a little of the pickling juice.
  • Pick and roughly chop the mint and coriander leaves and sprinkle on top, then add a drizzle of extra virgin olive and serve with plenty of hot chilli sauce.