Foodtube
By Jamie Oliver
30 mins
Super easy
serves 6
About the recipe
Now this is what I call a super-tasty brunch – quinoa, layered up with ripe tomatoes, crispy beans, hot chillies, creamy avocado, and fresh herbs, topped with a runny egg. Enjoy!
Recipe From
Ingredients
200g quinoa
1 long fresh red chilli
1 fresh jalapeno chilli
1 ripe tomato
200g ripe cherry tomatoes
2 spring onions
olive oil
1 pinch of cumin seeds
1 x 400g of tin black beans or black-eyed beans
2 tablespoons white wine vinegar
1 pinch of golden caster sugar
extra virgin olive oil
½ a lemon
6 large free-range eggs
1 ripe avocado
½ a bunch of fresh mint
½ a bunch of fresh coriander
hot chilli sauce
Method
- Cook the quinoa according to the packet instructions, with a good pinch of sea salt.
- Meanwhile, trim and finely slice all the chillies, slice the tomato, quarter the cherry tomatoes and trim and finely slice the spring onions.
- Heat a good lug of olive oil in a frying pan over a high heat, add the cumin seeds and fry for around 30 seconds.
- Drain and add the beans, followed by a pinch of salt and continue cooking for 5 to 8 minutes, or until crisp all over.
- While the beans are cooking, place the sliced chillies into a bowl with the vinegar, sugar and a pinch of salt, then put aside.
- Drain the quinoa well, then drizzle over a little extra virgin olive oil and the lemon juice and season lightly. Spread it out on a tray and leave aside to cool slightly.
- Transfer the cooked beans to a bowl, wipe the pan clean and return to a medium heat with a splash of olive oil. Once hot, crack in the eggs and fry to your liking – for lovely, runny eggs, you only need a couple of minutes.
- Transfer the quinoa to a large serving platter, layer the eggs on top and spoon over the crispy beans.
- Halve and destone the avocado, then scoop out and dot over the flesh. Scatter the tomatoes, spring onions and chillies on top, then drizzle over a little of the pickling juice.
- Pick and roughly chop the mint and coriander leaves and sprinkle on top, then add a drizzle of extra virgin olive and serve with plenty of hot chilli sauce.
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