Mexican Breakfast Salad
Clock Image
Prep: 20 mins
Cook: 10 mins
Salad for breakfast, lunch, brunch, dinner or supper. This one works anytime of day. Olé.
This recipe is a:
See this week's box.
539 kcal
(per portion)
Ingredients you'll need
  • 400g tin of black beans
  • 1 garlic clove
  • 2 tsp cumin seeds
  • 1 orange
  • 50g watercress
  • 1 avocado
  • 250g cherry tomatoes
  • 2 eggs
  • 1 chilli
From your kitchen
  • 2 tbsp water
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Drain and rinse the beans. Add to a pan with 2 tbsp water and 1 tsp of the cumin seeds. Peel and crush the garlic into the pan. Simmer for 5 mins to warm them through.

  • 2.

    Halve the avocado and discard the stone. Scoop the flesh out of the skin and slice it. Halve the tomatoes. Add both to the watercress.

  • 3.

    While the beans simmer, zest and juice the orange. Whisk 2 tbsp orange juice with 1 tbsp oil and the orange zest. Season well. Toss the watercress through the dressing.

  • 4.

    Set a large frying pan over a high heat. Add 1 tbsp oil. Crack in the eggs and fry for 2-4 mins till the eggs are set to your liking - popping a lid on the pan can help set the yolks.

  • 5.

    Gently fold the warm beans through the mix. Taste and adjust the seasoning. Pile the salad onto warm plates.

  • 6.

    Perch an egg on each salad. Thinly slice the chilli. Cook in the frying pan with the remaining cumin seeds till just golden. Scatter over the salads.

  • Tip

    Ripe & ready
    If your avocado is a bit hard when you unpack it, pop it in a paper bag with the free banana we’ve sent you. It should ripen in a few days.