Tex-Mex eggs

• large sweet potatoes↗2

  cut into chunks

• lime↗1

  cut into wedges

• vegetable oil↗1 tbsp tbsp
• red onion↗1

  sliced

• coriander½ small pack

  stalks chopped and leaves picked

• smoked paprika↗1 tsp tsp
• ground cumin↗1 tsp tsp
• can black beans↗400g g

  drained and rinsed

• eggs↗4
• avocado↗1

  sliced

• handful cheese tortilla chips

  and some hot sauce (optional), to serve

Step-by-step instructions

1. 1

   Put the sweet potato and half the lime wedges in a microwaveable bowl. Cover with cling film and cook on high for 7 mins until soft. Discard the limes.

2. 2

   Meanwhile, heat the oil over a medium heat in a large frying pan, add the onion and cook for 5 mins. Stir in the coriander stalks and spices, cook for 1 min more, then tip in the black beans and add some seasoning. Gently stir in the sweet potato (you want some chunky pieces), then make four wells in the mixture. Crack in the eggs, then cover and cook for about 8 mins until the whites are set and yolks runny.

3. 3

   Top with the avocado and coriander leaves, and serve with the remaining lime wedges. Crush over some tortilla chips and drizzle with hot sauce, if you like.