Smoky Mexican-Style Breakfast Bowl

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Chop your cherry tomatoes in half

Once hot, add the halved tomatoes to the pan along with your roasted garlic paste and ground smoked paprika and cook for 1-2 min until the tomatoes have started to break down

Meanwhile, drain and rinse your black beans

Dissolve your vegetable stock mix in 100ml [130ml] [150ml] boiled water

Once the tomatoes have started to break down, add the vegetable stock, chopped tomatoes and drained black beans to the pan and cook for 1 min further or until thickened and gently bubbling – these are your smoky beans

Make 1 well per person in the smoky beans and crack your egg[s] into the well

Cover with a lid and cook for 4-6 min or until the egg is done to your liking – this is your smoky beans & egg

Add your pitta[s] to the toaster for 1-2 min until warmed through, then slice into triangles – these are your pitta chips

Meanwhile, cut your avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a spoon, then scoop out the avocado flesh and slice finely lengthways

Roughly chop your chives