Smoky Mexican-Style Breakfast Bowl

• 2Wholemeal pittas
• 380 gBlack beans
• 2Free range egg
• 200 gFinely chopped tomatoes
• 2 tspGround smoked paprika
• Avocado
• 15 gRoasted garlic paste
• 5.5 gVegetable stock mix
• 5 gChives
• 250 gCherry tomatoes

From your cupboard

• Olive oil
• Pepper
• Water

1. 1.

   Before you begin...

   Get all your ingredients and equipment ready

   Skim through these steps, then wash your fruit and veg

   Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

2. 2.

   Now, let's get started!

   Boil half a kettle

   Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

   Chop your cherry tomatoes in half

3. 3.

   Once hot, add the halved tomatoes to the pan along with your roasted garlic paste and ground smoked paprika and cook for 1-2 min until the tomatoes have started to break down

4. 4.

   Meanwhile, drain and rinse your black beans

   Dissolve your vegetable stock mix in 100ml boiled water

5. 5.

   Once the tomatoes have started to break down, add the vegetable stock, chopped tomatoes and drained black beans to the pan and cook for 1 min further or until thickened and gently bubbling – these are your smoky beans

6. 6.

   Make 1 well per person in the smoky beans and crack your eggs into the well

   Cover with a lid and cook for 4-6 min or until the egg is done to your liking – this is your smoky beans & egg

   Add your pittas to the toaster for 1-2 min until warmed through, then slice into triangles – these are your pitta chips

7. 7.

   Meanwhile, cut your avocados in half lengthways, around the stones

   Remove the stones using a spoon, then scoop out the avocado flesh and slice finely lengthways

   Roughly chop your chives

8. 8.

   Serve the smoky beans & egg in a bowl with the sliced avocado and pitta chips to the side – this is your smoky Mexican-style breakfast bowl

   Sprinkle over the chopped chives and season with a generous grind of black pepper

   Enjoy!