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