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Spicy Black Bean Spread with Poached Eggs & Tomato Salsa Recipe

Name: Spicy Black Bean Spread with Poached Eggs & Tomato Salsa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 large ripe avocado; 1 x (15 oz) can black beans; 120 ml vegetable broth; 6 large eggs; 1 pint cherry tomatoes; 1 red onion; 1/4 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 2 tablespoons white vinegar; 1 tablespoon extra virgin olive oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 lime, juiced

Stashcook

This is a yummy breakfast with a spicy bean spread, soft poached eggs, and fresh tomato salsa. You mash beans and cook them with spices, then top with eggs and salsa made from tomatoes and avocado.

Ingredients

1 large ripe avocado

1 x (15 oz) can black beans

120 ml vegetable broth

6 large eggs

1 pint cherry tomatoes

1 red onion

1/4 teaspoon smoked paprika

1/2 teaspoon ground cumin

2 tablespoons white vinegar

1 tablespoon extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1 lime, juiced

Method

Wash and dry all fresh produce.

Halve the cherry tomatoes and transfer to a bowl.

Halve the avocado, remove the pit, and dice the flesh. Add to the bowl with tomatoes.

Peel and finely chop the red onion, then add half to the tomato-avocado mixture.

To the tomato-avocado mixture, add lime juice, salt, and pepper to taste. Mix to create the salsa and set aside.

Drain and rinse the black beans.

Heat a saucepan over medium heat, add olive oil and the remaining half of the red onion. Cook until softened, about 3 to 4 minutes.

Stir in smoked paprika, cumin, salt, and pepper, and cook until fragrant, about 30 seconds.

Add the black beans and vegetable broth to the saucepan. Bring to a simmer, then reduce heat and cook for 10 minutes, mashing the beans slightly with a fork or potato masher.

Fill a separate saucepan with water, add white vinegar, and bring to a gentle simmer.

Crack the eggs into the simmering water one at a time, and poach for 3 to 4 minutes for runny yolks or longer for firmer yolks.

Using a slotted spoon, remove the poached eggs and drain on a paper towel.

To serve, spread the black bean mixture on plates, top with poached eggs, and spoon the tomato-avocado salsa over the top. Enjoy!

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