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Writer and expert2 years ago
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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. 

Writer and expert
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