Vegetarian, Gluten Free, Dairy Free
‘A delicious, gluten and dairy-free brunch with a good balance of protein, gut-friendly fibre and healthy fats.’- (Dr Sarah Schenker, dietitian)
- 2 people
- 200 g new or waxy potatoes, cut into cubes
- 1 red chilli, slit lengthways and deseeded
- 1 tbsp rapeseed oil
- 1 clove garlic, chopped
- 1 tsp Cajun seasoning
- 100 g tinned sweetcorn, drained and rinsed
- 100 g tinned black beans, drained and rinsed
- 2 eggs
- 1 ripe avocado, chopped
- 1 lime, cut into wedges
Cook the potatoes in a pan of boiling salted water for 5 minutes. Drain and allow to steam dry. Slice half the chilli into strips and set aside; finely chop the other half.
Heat the rapeseed oil in a pan over a medium heat and fry the potatoes for about 10–15 minutes until golden.
Add the chopped chilli, garlic, Cajun seasoning, sweetcorn and black beans and heat through for about 5 minutes.
Season to taste with a pinch of salt and freshly ground black pepper. Keep warm while you poach the eggs.
Divide the potatoes between two bowls and top each one with a poached egg, some chopped avocado and the sliced chilli. Serve with the lime wedges.