52 weeks of little helps

Fiery avocado eggs

  1. Finely slice the pale green parts of 4 spring onions and set aside. Finely chop the white parts of the spring onions and put in a frying pan with the olive oil. Set the pan over a low heat and cook the onions, stirring for 2 minutes. Add 1/2 teaspoon of cumin and a pinch of salt and continue to cook for 2 minutes. Stir in 400g of drained black beans, heat through for a minute or two, then remove from the heat, season well and crush the beans with the back of a wooden spoon to make a mash.
  2. Using a fork, mash 1 avocado with the juice of half a lime, half a sliced chilli, and 1 tablespoon of chopped coriander. Season well.
  3. To poach the eggs, fill a deep frying pan with 5cm of water. Bring to the boil, then reduce the heat to a gentle simmer. Crack 4 eggs into the water, leaving sufficient space between each, and leave to poach for 4 minutes, until the whites are set but the yolks are still runny in the centre. Remove with a slotted spoon and drain on kitchen towel.
  4. Rinse and dry the frying pan and return to a medium heat. Toast 4 mini tortillas for 1 minute each side, until crisp.
  5. Spread each tortilla with the black bean mixture, followed by a spoonful of crushed avocado. Top with a poached egg and a scattering of sliced spring onion, sliced chilli, extra coriander leaves, crumbled feta (if using) and hot sauce to taste. Slice the remaining half lime into 4 wedges to serve.

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Fiery avocado eggs

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