- 1 red onion
- 1 lime
- 2 garlic cloves
- 1 chilli
- 2 corn on the cobs
- 250g cherry tomatoes
- 400g tin of black beans
- 2 tsp ground cumin
- 4 eggs
- 50g rocket
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- Large pan with a lid
- Medium pan with a lid
- 1.
Fill a large pan with water and bring to the boil. Peel the red onion, thinly slice it and slide it into a bowl. Grate in the lime zest and squeeze in the juice. Add a pinch of salt and pepper. Scrunch the mixture together and set aside to marinate.
- 2.
Peel and crush or finely chop the garlic. Halve the chilli, flicking out the seeds and pith if you prefer less heat. Finely chop the chilli. Pull the leaves and silks off the corn cobs. Slice a sliver off the base of each so they stand upright on your chopping board. Run a knife down the sides to slice off the kernels. Halve the cherry tomatoes. Drain and rinse the black beans.
- 3.
Pour 1 tbsp olive oil into a medium pan and warm to a medium heat. Add the corn kernels, chilli, garlic and 2 tsp ground cumin. Season with salt and pepper and fry for 5 mins, stirring occasionally, till the corn is tender.
- 4.
Tip the black beans into the pan. Add the cherry tomatoes and warm through for 5 mins.
- 5.
The water in the other pan should be boiling by now. When you’re nearly ready to serve, set the heat to medium-low so it’s just boiling – you only need a few bubbles. Crack 1 egg into a small cup. Carefully slide it into the water. Repeat with the other eggs. Poach for 2-3 mins for a runny yolk or 3-4 mins for a more set yolk.
- 6.
Divide the beans and corn between a couple of plates. Top with the poached eggs, tangy onions and the limey pickling liquid. Garnish with handfuls of rocket and serve.