With these clever breakfast choices that are rich in protein, fibre and healthy fats, you’ll be raring to go from morning till night!
Huevos Rancheros with Avocado
Studies have shown eating eggs at breakfast helps you maintain steady blood sugar and insulin levels, and this Instagram-worthy breakfast from Mexico gets a health boost from the fresh spinach and avocado topping. Your energy levels will thank you! Serves 4.
Preheat the oven to 200°C, gas mark 6. In a large pan, heat 1tbsp of olive oil and sauté half a diced red onion until soft, for about 5 mins. Add 2 crushed cloves of garlic, 1 diced tomato, half a diced red pepper, half a can of drained kidney beans, a 400g can of chopped tomatoes, 1tsp ground cumin and coriander, a pinch of chilli flakes, half a tsp smoked paprika and salt to taste, and simmer for 2-3 mins to soften the pepper.
Lightly grease two oven-proof frying pans with olive oil. Lay a wholegrain tortilla down on the base of each pan and brush the tops of the tortillas with a little olive oil.
Spoon over the bean and tomato mixture over each pan, making little indentations with the back of a spoon for the eggs. Carefully break an egg into each indentations. Season them with salt and pepper and place in the hot oven. Cook for 10-12 mins until the egg whites are white and yolks are cooked to your liking. scatter over a handful of baby spinach leaves, a little coriander and sliced avocado. Accompany the dish with lime wedges and spoonfuls of natural yogurt.
