Beans, egg and avocado breakfast bowl

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

• 200 g black-eyed beans, picked over and rinsed
• 2 eggs, cooked until firm
• 1 medium avocado, peeled and sliced
• 1 medium onion, peeled and chopped
• 2 medium tomatoes, washed and chopped
• 1 tbsp groundnut oil
• 700 ml water
• salt, a little, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Boil the beans in the water for 35–45 minutes until soft, topping up as needed.
2. 2Step 2. Heat the oil in a separate pan and cook the onion for 4 minutes, then add the tomatoes and cook for 6–8 minutes.
3. 3Step 3. Stir the tomato base through the drained beans and season lightly.
4. 4Step 4. Boil the eggs for 8–10 minutes until the yolk and white are firm, then peel and halve.
5. 5Step 5. Spoon the beans into bowls and top with the egg and sliced avocado.

Allergens for your selection

• Contains: Eggs

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.