1 x 400 g tin black beans or black-eyed beans , drained and rinsed
1 long fresh red chilli , finely sliced
1 fresh jalapeno chilli , finely sliced
2 tablespoons white wine vinegar
a pinch of golden caster sugar
extra virgin olive oil
½ a lemon , juice of
freshly ground black pepper
6 large free-range eggs
1 ripe avocado
1 ripe tomato , sliced
200 g ripe cherry tomatoes , quartered
2 spring onions , finely sliced
a small bunch of fresh mint
a small bunch of fresh coriander
hot chilli sauce , to serve
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Cook the quinoa according to packet instructions, with a good pinch of salt. Meanwhile, add a good lug of olive oil to a frying pan and place over a high heat. Once hot, add the cumin seeds and fry for around 30 seconds, then add the beans and 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 for later. 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.