This hearty Avocado and Black Bean Eggs recipe is loaded with serotonin-dense foods.

It’s also delicious too.


2 tsp olive oil

1 red chili, seeded and thinly sliced

1 lrg. Clove of garlic, sliced.

2 lrg. eggs

400g can black beans

½ C. of fresh cherry tomatoes

¼ tsp cumin seeds

1 small avocado halved and sliced

A handful of fresh, chopped coriander

1 lime cut into wedges


Heat the oil in a large non-stick frying pan.

Add the chili and garlic and cook until softened and colored.

Break in the eggs on either side of the pan. Once they have set, spoon the beans (with their juice) and the tomatoes around the pan and sprinkle over the cumin seeds. Only warm the beans and tomatoes rather than cook them.

Remove the pan from the heat and slide its ingredients onto a plate.

Scatter the avocado and coriander over.

Squeeze some of the lime wedges on top.

Serve with the remaining wedges on the side

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