I recently started following Jamie Oliver on Instagram. Okay, I’ll admit it, I have a crush on him. I just love his food. It’s just rustic, with lovely accessible ingredients. I often buy cookbooks because the recipes look fantastic but I never end up making them because the ingredients are too hard to find or the recipes are too complex and I couldn’t be bothered. I’m all about hassle free cooking and I think Jamie is the master. Anyway, Jamie posted this recipe on Instagram recently and I loved the sound of it, so decided to give it a shot during the week. The original recipe uses Quinoa but I didn’t have any in stock, I substituted it for long grain rice and it worked out quite well. I will be saving this to my favourites for sure. I went a bit light on the chilli and chilli sauce, I will be a bit braver next time around.
Pinch of cumin seeds
1 x 400g black beans or black eyed beans, drained and rinsed
1 long fresh red chilli, finely sliced
1 fresh jalapeno chilli, freshly sliced
2 tablespoons white wine vinegar
A pinch of golden caster sugar
Extra virgin olive oil
Juice of half a lime
Freshly ground black pepper
6 large free range eggs
1 ripe avocado
200g of ripe cherry tomatoes, quartered
2 spring onions, finely sliced
A small bunch of fresh mint
A small bunch of fresh coriander
Hot chilli sauce, to serve
1. Cook the quinoa according to packet instructions, with a good pinch of salt. Meanwhile, add a good glug of olive oil to a frying pan and place over a high heat. Once hot, add the cumin seeds and then fry for 30 seconds, then add the beans and a pinch of salt and continue cooking for 5-8 minutes, or until crisp all over.
2. While the beans are cooking, place the sliced chillies into a bowl with the vinegar, sugar and a pinch of salt and set aside.
3. Drain the quinoa well, then drizzle over a little extra virgin olive oil and lime juice and season lightly. Spread on a tray and leave aside to cool slightly.
4. Transfer the cooked beans to a bowl. Wipe the pan clean and return to a medium heat with a splash of olive oil. Once hot crack in your eggs and fry to your liking.
5. Transfer the quinoa to a large serving plate, layer the eggs on top and spoon over the crispy beans. Halve and de-stone the avocado, then scoop out and dot over the flesh. Scatter the tomatoes, spring onions and chillies on top, then drizzle of some of the pickling juice. Pick and roughly chop the mint and coriander leaves and sprinkle on top, then add a drizzle of extra virgin olive oil and serve with plenty of hot chilli sauce.
Note: I used a mixture of Jalapenos in a jar and fresh. The version in a jar comes in a pickled sauce, so I just re-cycled this with a little sugar.
P.s. If you are a Jamie Oliver fan, I would highly recommend following him on Instagram, he posts a new recipe each day.