Name: Baked avocado with chilli beans
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: Serves 4
Ingredients: juice of ½ lime; 4 eggs; 2 large avocados, halved and pitted; 5 spring onions/scallions, sliced; sea salt and freshly ground black pepper; 4 corn flatbreads, warmed, to serve; 2 tbsp olive oil, plus extra for drizzling; ½ tsp dried chilli/hot pepper flakes; 4 good-size, vine-ripened tomatoes, quartered, deseeded and chopped; 400 g/14 oz can kidney beans, drained and rinsed; 1 red pepper, deseeded; 2 garlic cloves, finely chopped; 2 tsp ground coriander; 1 tsp ground cumin; 2 handfuls of roughly chopped coriander/cilantro leaves

Nicola Graimes

Baked avocado with chilli beans

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

This makes a satisfying and nutritious midweek meal served with warm flatbreads. A halved, pitted avocado makes the perfect container for an egg, which is baked until the avocado softens and the egg yolk sets slightly. The addition of the chilli beans turns it into a filling meal.

Ingredients

2 large avocados, halved and pitted
juice of ½ lime
4 eggs

Supper
Main course
Spicy
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Using a teaspoon, scoop out a little flesh from the centre of each avocado (and eat) so you can fit in more of the egg. Squeeze over the lime juice to prevent the avocado browning.
Break one of the eggs into a bowl a

Preparation info

Serves

Difficulty

Ready in

Appears in

Ingredients

Method