Name: Perico-Style Eggs with Black Beans & Crispy Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Venezuelan
Ingredients: 350g potatoes, scrubbed and cut into 1.5cm cubes; 1 tbsp vegetable oil; ½ tsp smoked paprika; ¼ tsp mild chilli powder; Finely grated zest of 1 lime; A small pinch of salt; 1 tsp vegetable oil; 1 garlic clove, crushed; ½ tsp ground cumin; 1 × 400g tin black beans, drained and rinsed (approximately 240g drained); 80ml water; 2 tsp lime juice; 4 large eggs; 10g butter; 3 spring onions, thinly sliced; 2 medium tomatoes, approximately 200g, deseeded and finely chopped; 1 ripe avocado, sliced; 10g fresh coriander, chopped; Remaining lime, cut into wedges; Salt and black pepper, to taste

Method

15 mins prep35 mins cook50 mins total

Heat the oven to 220°C/200°C fan/gas 7. Dry the potato cubes and toss with the tablespoon of oil, smoked paprika, chilli powder and pinch of salt. Spread on a large metal tray and roast for 25–30 minutes, turning after 15 minutes, until crisp outside and tender in the centre.
While the potatoes cook, heat the teaspoon of oil in a small saucepan over medium-low heat. Add the garlic and cumin and stir for 30 seconds, without letting the garlic darken.
Add the black beans and measured water. Simmer for 5–7 minutes, stirring occasionally. Mash about a third of the beans to make a thick spoonable mixture, then stir in the lime juice and season. Cover and keep warm on very low heat, adding a splash of water only if needed.
Beat the eggs with a little salt and pepper. About 10 minutes before the potatoes are ready, melt the butter in a non-stick frying pan over medium-low heat.
Cook the spring onions in the butter for 1 minute. Add the deseeded chopped tomatoes and cook for 3–4 minutes, until softened and most of the juice has evaporated.
Reduce the heat to low, pour in the eggs and fold gently for 2–3 minutes, until softly set with no uncooked liquid remaining. Remove the pan from the heat.
Toss the cooked potatoes with the lime zest. Divide the beans, eggs and potatoes between two bowls, add sliced avocado and scatter with coriander. Serve with the remaining lime wedges.

Notes

Control the tomato moisture: Scoop out the watery seed centres and let the chopped tomatoes cook down before adding the eggs.

Mild version: Leave the chilli powder out of the potatoes if preferred. Kidney beans can replace the black beans, although the colour and flavour will change.

Make the beans ahead: Refrigerate separately for up to two days or freeze for up to three months. Reheat until piping hot with a little water. Cook the eggs and slice the avocado just before serving.

Allergens: Contains eggs and milk.