“Now this is what I call a super-tasty brunch – quinoa, layered up with ripe tomatoes, crispy beans, hot chillies, creamy avocado, and fresh herbs, topped with a runny egg. Enjoy! ”
Ingredients
- 200 g quinoa
- 1 long fresh red chilli
- 1 fresh jalapeno chilli
- 1 ripe tomato
- 200 g ripe cherry tomatoes
- 2 spring onions
- olive oil
- 1 pinch of cumin seeds
- 1 x 400 g tin of black beans or black-eyed beans
- 2 tablespoons white wine vinegar
- 1 pinch of golden caster sugar
- extra virgin olive oil
- ½ a lemon
- 6 large free-range eggs
- 1 ripe avocado
- ½ a bunch of fresh mint
- ½ a bunch of fresh coriander
- hot chilli sauce
Method
- Cook the quinoa according to the packet instructions, with a good pinch of sea salt.
- Meanwhile, trim and finely slice all the chillies, slice the tomato, quarter the cherry tomatoes and trim and finely slice the spring onions.
- Heat a good lug of olive oil in a frying pan over a high heat, add the cumin seeds and fry for around 30 seconds.
- Drain and add the beans, followed by a pinch of salt and continue cooking for 5 to 8 minutes, or until crisp all over.
- While the beans are cooking, place the sliced chillies into a bowl with the vinegar, sugar and a pinch of salt, then put aside.
- Drain the quinoa well, then drizzle over a little extra virgin olive oil and the lemon juice and season lightly. Spread it out on a tray and leave aside to cool slightly.
- Transfer the cooked beans to a bowl, wipe the pan clean and return to a medium heat with a splash of olive oil. Once hot, crack in the eggs and fry to your liking – for lovely, runny eggs, you only need a couple of minutes.
- Transfer the quinoa to a large serving platter, layer the eggs on top and spoon over the crispy beans.
- Halve and destone the avocado, then scoop out and dot over the flesh. Scatter the tomatoes, spring onions and chillies on top, then drizzle over a little of the pickling juice.
- Pick and roughly chop the mint and coriander leaves and sprinkle on top, then add a drizzle of extra virgin olive and serve with plenty of hot chilli sauce.
Source: Jamie Oliver
