Chilaquiles-Style Egg and Black Bean Bowl
Lightly crushed tortilla chips warmed in salsa with black beans, topped with a fried egg, crumbled feta, and coriander. A spicy, tangy breakfast for mornings when nothing bland appeals.
460
Calories
27g
Protein
38g
Carbs
22g
Fat
GLP-1 Tip
When your palate has gone off sweet food entirely and you want something that actually tastes of something, spicy-tangy bowls like this can reignite appetite. Avoid on acid-reflux days though — the salsa is acidic.
Easy on stomachHigh ProteinVegetarianHigh Fibre
Ingredients
Serves 1 · 4 min prep · 8 min cook
Method
- 1
Warm 80g tomato salsa and 100g drained tinned black beans in a small non-stick pan until bubbling gently.
~3 min
- 2
Add 30g plain lightly salted tortilla chips and turn until lightly softened but not soggy.
~2 min
- 3
Tip into a bowl and keep warm.
~1 min
- 4
Fry 1 large egg in 1 tsp olive oil and slide on top; finish with 30g crumbled feta, a small handful of coriander, and 1 sliced spring onion.
~4 min
Chef Notes
Use a chunky salsa for texture contrast, and tip the chips in just before eating so they keep some bite. A runny yolk is the whole point — don't overcook the egg.
Allergens
EggsDairyGluten
Substitutions
Skip the egg and double the beans for vegan; use dairy-free feta for dairy-free.
This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.