Mexican veggie brekkie

For a healthy start to the day, try this Mexican-inspired bean and veggie dish.

Serves 2

  • 2 spring onion, sliced
  • 1 large tomato, diced
  • Small pack of coriander, chopped
  • 1 lime, juiced
  • 400g can kidney beans in chilli sauce
  • 50g frozen spinach
  • 2 eggs
  • 1 avocado

To make the salsa, put the spring onion, tomato, coriander and half the lime juice in a bowl. Season and mix well.


Heat the kidney beans in their sauce in a saucepan. Simmer for 5 minutes and then add the spinach. Once cooked through, stir in the remaining lime juice.


In another pan, bring water to a simmer and swirl. Poach the eggs one at a time.


Peel the avocado and slice. Divide the beans between the plates, add the avocado slices and spoon over the salsa. Top with a poached egg and some seasoning.






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