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

Ingredients

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) 

Method

  1. Mix together all the ingredients for the salsa, then set aside.
  2. Whisk together the chickpea flour, water and salt and pepper, then leave to sit for 10 minutes.
  3. 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. 
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve sprinkled with fresh coriander and chilli.

Extracted from Eat Happy by Melissa Hemsley (Ebury Press, £20)