Jamie Oliver

South American-style brunch

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South American-style brunch

Serves 6
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    350
    18%
  • Fat
    17g
    24%
  • Saturates
    3.5g
    18%
  • Protein
    17g
    38%
  • Carbs
    27g
    10%
  • Sugar
    5g
    6%
  • Salt
    0.1g
    2%
  • Fibre
    7g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Foodtube
Recipe From

Foodtube

Nutrition per serving
  • Calories
    350
    18%
  • Fat
    17g
    24%
  • Saturates
    3.5g
    18%
  • Protein
    17g
    38%
  • Carbs
    27g
    10%
  • Sugar
    5g
    6%
  • Salt
    0.1g
    2%
  • Fibre
    7g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 200 g quinoa
  • sea salt
  • olive oil
  • a pinch of cumin seeds
  • 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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Method

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.

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