2tbsp red wine vinegar ½tsp ground cumin 2tbsp olive oil 1tsp runny honey 1
2tbsp olive oil 4 large flour tortillas
1tsp smoked sweet paprika
4 large eggs, chilled
Small red onion, finely sliced 200g cherry tomatoes, halved 2 avocados, peeled, stoned and chopped 400g tin mixed beans, drained and rinsed 400g tin kidney beans, drained and rinsed 195g tin sweetcorn, drained
Large bunch coriander, roughly chopped
FOR THE DRESSING
Preheat oven to 180°C/160°C fan/ gas mark 4. Brush oil over the tortillas then sprinkle over paprika (on both sides) and some salt and rub in. Push each tortilla loosely into separate small ovenproof bowls (such as glass or metal mixing bowls, or ovenproof cereal bowls) to make a bowl shape, then cook in the oven (in bowls) for 8-10 mins until lightly golden and crisp. Cool to fully crisp up.
Meanwhile, bring a large pan of water to the boil for poaching the eggs.
Next, mix dressing ingredients in a large bowl, then toss through red onion, cherry tomatoes, avocados, beans, sweetcorn and most of the coriander. Check seasoning and set aside.
Crack two of the eggs into separate ramekins. Turn boiling water down to a simmer. Using a slotted spoon, swirl water into a gentle whirlpool. Gently add eggs from ramekins. Quickly crack remaining eggs into ramekins and gently pour into water. Poach for 3-4 mins or until whites feel set, but yolks remain soft when lifted out on a slotted spoon.
Divide bean salad among 4 tortilla bowls. Top each with a poached egg and sprinkle over remaining coriander.