26 Feb ‘Eat Happy’: Eggs, Avo & Bean Tacos
Breakfast & Brunch
‘Eat Happy’ Exclusive: Fried Eggs, Avocado & Smoky Bean Tacos
Fried eggs go perfectly here, but if you’re making this for more than two people, scrambled eggs are best as they are much quicker and easier to do for a group. The Chickpea Wraps (on p190 of ‘Eat Happy’) are super fast to make so start with these and enjoy the leftover wraps for packed lunches during the week. Or make with wraps you’ve got!
- Lay two chickpea wraps on each plate so they are overlapping slightly.
- Heat a wide frying pan to high, add half the butter, the smoked paprika and tomato purée and fry over a medium heat for 1 minute before stirring in the beans. Heat through for 2–3 minutes, then season with salt and pepper to taste and divide among the hickpea wraps. Lay the sliced avocado on top.
- Wipe the pan clean with kitchen paper and melt the remaining butter. When the butter has melted, crack in the eggs and cook over a medium-high heat for 3–4 minutes until the whites are becoming crisp around the edges but the yolks are still runny. Season with salt and pepper to taste, then add an egg to each of the wraps and drizzle over the salsa. Serve sprinkled with the fresh coriander and chilli.
✱ Use It Up
You can use any type of beans, tinned or cooked (p. 271), or swap the smoky beans for leftover Spiced Beans (p. 35).
4 Chickpea Wraps (p. 190)
1 tbsp butter or ghee
1 tsp smoked paprika
1 tbsp tomato purée
1 x 400g tin of beans, drained & rinsed
1 avocado, thinly sliced
½ quantity of Jalapeño Salsa (p. 113)
Sea salt and black pepper
1 small handful of fresh coriander leaves
1 fresh red chilli, deseeded and sliced (to taste)