Description
A hearty, smoky breakfast bowl packed with protein and flavor. Perfect for a satisfying start to your day!
Ingredients
Units
Scale
- 2 medium potatoes
- 1 tbsp oil
- 1 cups (240 g) black beans
- 1 tsp chilli powder
- 1 tsp smoked paprika
- 1 tsp chipotle hot sauce
- Salt
- Black pepper
- 2 eggs
- 10 cherry tomatoes
- 1 avocado
- Small handful fresh coriander
Instructions
- Wash the potatoes and prick them a couple of times with a fork. Cook in the microwave for 6 minutes, until fairly soft.
- When cool enough to handle, slice the potatoes and add them to a frying pan with 2 tablespoons of oil. Cook for 5 minutes per side, until crispy and golden brown.
- Add the drained black beans, chili powder, smoked paprika, chipotle sauce, salt, and pepper to a small saucepan. Cook over medium heat for 5 minutes, until soft and piping hot. Add a tablespoon of water if needed.
- Fry the eggs in a little oil.
- Serve with fried potatoes, smoky black beans, cherry tomatoes, and diced avocado. Top with fresh coriander if desired.
Notes
- For crispier potatoes, use a combination of olive oil and avocado oil for frying.
- If you don’t have chipotle hot sauce, use a pinch of cayenne pepper and smoked paprika for a similar smoky heat.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 15
- Protein: 15
- Cholesterol: 150