Ingredients
-
2 large eggs
-
90 g (~½ cup) black beans
-
50 g (~3 tbsp) salsa
-
½ small avocado (50 g), sliced
-
1 corn tortilla, warmed
-
½ tsp (1 g) ground cumin
-
1 tbsp (5 g) fresh cilantro
-
¾ tsp (4 g) olive oil
Method
- Warm the black beans with the cumin in a small pan.
- Scramble or fry the eggs in the olive oil until just set.
- Warm the corn tortilla and tear into the bottom of a bowl.
- Top with the beans, eggs, salsa and sliced avocado; finish with cilantro.
