This is one of my favourite brunch recipes, it reminds me of when I first met Lance and our summers spent in California. Plus, it’s quick, easy and flavoursome – enjoy!

Serves: 2

Prep time: 15 minutes

 Cooking time: 20 minutes                         

Ingredients

·       4 medium British Lion eggs

·       1 tbsp olive oil

·       1 medium onion, finely sliced

·       1 x 400g tin black beans, drained and rinsed

·       1 green chilli, deseeded and finely chopped

·       200g cherry tomatoes, quartered

·       juice of 1/2 lime

·       1/4 garlic clove, crushed

·       1/2 tbsp olive oil

·       Corn tortillas

·       1/2 avocado, sliced

·       40g feta, crumbled

·       Small handful of coriander, roughly chopped

Method

1      Heat half of the olive oil in a large frying pan over medium-high heat. Add the onion and cook for 5-7 minutes, until starting to soften. Add the black beans and cook for a further 3 minutes, then add the chilli. Cook for 2 more minutes, then roughly mash with a potato masher or a fork.

2      Make 4 indents in the bean mash and crack an egg into each one. Season with salt and pepper. Reduce the heat to medium and cook for 5-7 minutes, covering the pan towards the end, if needed, to help the eggs cook.

3      Meanwhile, make the tomato salsa. Combine the tomatoes, lime juice, garlic and remaining olive oil in a bowl and season to taste.

4      Heat the corn tortillas according to the pack instructions. Once the eggs are cooked, spoon over most of the tomato salsa, add the avocado slices to the pan, crumble over the feta and sprinkle over the coriander. Enjoy straight away with the corn tortillas.

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