Mexican Eggs MolletesHigh ProteinMed Carb

Ingredients: (Makes 2)

• Egg 2
• Sourdough Bread 2 slice
• Black Beans ½ tin, 2 tbsp liquid reserved
• Lime Juice 2 limes
• Garlic 1 clove
• Cumin 1 tsp
• Paprika 1 tsp
• Salt 2 pinch
• Chilli 1
• Brown Onion 1 small
• Feta Cheese 50g or 1.7oz
• Avocado ½, medium
• Olive Oil 2 tsp

Instructions:

In a small bowl, combine 1 tbsp chopped onion, quartered cherry tomatoes,
mashed avocado, half the chilli, lime juice, and a pinch of salt. Mix gently and set
aside to let the flavours develop.

Heat 1 tsp olive oil in a pan over medium heat. Add the remaining onion and cook
for 4–5 minutes until soft. Add garlic and remaining chilli; cook for another 2
minutes. Stir in cumin, paprika, and the black beans. Pour in 2 tbsp of the reserved
bean liquid and cook for 2 minutes more. Roughly mash the beans with a potato
masher. Stir in the lime juice and season to taste. Remove from heat.

In a small frying pan, heat 1 tsp olive oil. Crack in the eggs and fry to your liking —
sunny-side up or with crispy edges.

Toast your sourdough slices until golden and crisp. Top each slice of toast with a
generous layer of smashed black beans. Place a fried egg on top, scatter over the
feta, spoon on the salsa, and finish with chopped coriander.