Fried eggs, avocado and smoky bean tacos
It's the hot trend in weekend eating — late breakfast that doubles up as lunch. Invite friends or just treat yourself
- COOK 17 minutes
- LEVEL average
- BATCH Serves 2
For the JALAPEÑO salsa
- 1 garlic clove, peeled and finely chopped
- 1 jalapeño pepper, deseeded and finely chopped
- A small handful of fresh coriander, finely chopped
- Juice and grated zest of ½ lime
- 2 tbsp extra virgin olive oil
- ½ tsp raw honey or maple syrup (optional)
For the chickpea WRAPS
- 125g chickpea flour
- 175ml warm water
- ½ tsp salt
- ¼ tsp black pepper
- ¾ tbsp coconut oil or ghee
For the beans and eggs
- 1 tbsp butter
- 1 tsp smoked paprika
- 1 tbsp tomato purée
- 1 x 400g tin of beans, drained and rinsed (you can use any sort – cannellini or borlotti work well)
- 1 avocado, thinly sliced
- 4 eggs
- Small handful coriander leaves, roughly torn
- 1 fresh red chilli, deseeded and sliced (to taste)
- Mix together all the ingredients for the salsa, then set aside.
- Whisk together the chickpea flour, water and salt and pepper, then leave to sit for 10 minutes.
- Melt 1 tsp of the oil in a medium-sized frying pan over a high heat. Add 3 tbsp of the batter to the pan, swirling it around to cover the base. Cook for 1½ minutes, then flip over and cook the other side for 30 seconds.
- Tip onto a plate and keep warm in a low oven. Repeat for each wrap; it should make 4 medium ones. Slightly overlap 2 wraps on each plate.
- 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 chickpea wraps. Arrange the sliced avocado on top.
- Wipe the pan clean with kitchen paper and melt the remaining butter. Fry the eggs for 3-4 minutes, then add to the wraps and drizzle over the salsa.
- Serve sprinkled with fresh coriander and chilli.
Extracted from Eat Happy by Melissa Hemsley (Ebury Press, £20)