“Like a veggie kedgeree, this Costa Rican-inspired dish is great for breakfast. ”
Ingredients
- 175 g brown rice
- 1 clove of garlic
- 1 x 400 g tin of black beans
- 1 teaspoon cumin seeds
- olive oil
- 1 teaspoon ground coriander
- 225 g ripe tomatoes, on the vine
- ½ a bunch of fresh coriander
- 2 limes
- 4 spring onions
- 6 large free-range eggs
Method
- Cook the rice according to the packet instructions. Once al dente, remove from the heat, drain and rinse under cold water, then set aside.
- Peel and finely chop the garlic, then drain the beans.
- Place a large frying pan over a medium heat, add the cumin seeds and toast for 1 minute.
- Add 1 tablespoon of oil, the garlic and ground coriander, and fry for 1 minute, then stir in the drained beans. Fry for 5 minutes, or until the beans start to crisp, stirring occasionally.
- Roughly chop the tomatoes, then pick and finely chop the fresh coriander and mix together to make a salsa. Squeeze in the juice of 1 lime and season well.
- Stir the rice into the beans and fry for a further 5 minutes, or until piping hot, then finely slice and stir through the spring onions.
- Whisk the eggs, season, then cook in a non-stick pan over a low-medium heat, until scrambled and creamy.
- Serve the rice topped with scrambled eggs and a spoonful of tomato salsa, with the remaining lime, cut in half, on the side for squeezing over.
Source: Jamie Oliver
