Mexicanstyle black beans & eggs

Prep 10 minutes • Cook 15 minutes PersonalPoints range: 2-7

SERVES 4

• 2 tsp olive oil

• 1 onion, finely chopped

• 1 jalapeño, deseeded and finely chopped

• 2 x 400g tins black beans, drained and rinsed

• 4 tsp lime juice, plus wedges to serve

• 1 garlic clove, minced

• ½ tsp ground cumin

• Calorie-controlled cooking spray

• 4 large eggs

• 300g cherry tomatoes, chopped

• 3 spring onions, sliced

• 40g WW Reduced Fat Grated Mature Cheese

• 15g fresh coriander, roughly chopped

HEAT the oil in a large frying pan over a medium-high heat. Add the onion and the jalapeño and cook for 7−10 minutes, stirring often, until softened. Add the black beans, lime juice, garlic, ground cumin and 60ml of water. Stir together, heat through and season. Take the pan off the heat and lightly mash the beans, then cover and keep warm. Mist a large non-stick frying pan with cooking spray and place over a medium heat. Crack the eggs into the pan and cook until the whites are set. Divide the bean mixture between 4 plates and top each with a fried egg. Sprinkle over the cherry tomatoes, spring onions, cheese and fresh coriander. Serve with the lime wedges.