Jamie drizzling honey on top of a fig tart

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South American Style Brunch

South American-style brunch

Fresh & zingy with a bold chilli kick

South American Style Brunch

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!


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Foodtube

Foodtube

By Jamie Oliver

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

  1. Cook the quinoa according to the packet instructions, with a good pinch of sea salt.
  2. Meanwhile, trim and finely slice all the chillies, slice the tomato, quarter the cherry tomatoes and trim and finely slice the spring onions.
  3. 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.
  4. Drain and add the beans, followed by a pinch of salt and continue cooking for 5 to 8 minutes, or until crisp all over.
  5. While the beans are cooking, place the sliced chillies into a bowl with the vinegar, sugar and a pinch of salt, then put aside.
  6. 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.
  7. 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.
  8. Transfer the quinoa to a large serving platter, layer the eggs on top and spoon over the crispy beans.
  9. 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.
  10. 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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