Mexican egg bowl with black beans, potatoes and avocado

Ingredients

For 1 serving

• Eggs2
• Cooked black beans100 g
• Potatoes180 g
• Avocado40 g
• Salsa60 g
• Lettuce40 g
• Extra virgin olive oil6 g
• Paprika1 teaspoon
• Cilantro3 g
• Saltto taste

Contains: eggs,

Method

1. Preheat the oven to 220 °C (conventional). Wash the potatoes and cut them into roughly 1.5 cm cubes, skin on; toss them on a lined tray with half the oil, the paprika and a pinch of salt.
2. Roast for 25 minutes, turning halfway, until crisp and golden.
3. Meanwhile, wash and shred the lettuce, peel and slice the avocado, chop the coriander. Drain and rinse the black beans.
4. In the last few minutes of the potatoes, warm the beans in a small pan over medium heat with a spoonful of water and a pinch of salt for 3 minutes, until piping hot.
5. Heat the remaining oil in a non-stick pan over medium-low heat, crack in the eggs and fry them sunny side up for 3–4 minutes, until the whites are set and the yolks still runny; salt the whites.
6. Build the bowl with the lettuce, potatoes, beans, avocado and eggs, add the Mexican salsa and finish with the coriander.