Dinner

Avocado & Black Bean Eggs with Cherry Tomatoes and Lime Recipe

ByEthan Lark November 4, 2025November 4, 2025

Introduction

This vibrant Avocado & Black Bean Eggs recipe combines creamy avocado, hearty black beans, and perfectly cooked eggs for a satisfying and nutritious meal. It’s quick to prepare and full of fresh, bold flavors that make breakfast or brunch feel special.

A white plate holds a colorful dish with three layers. The bottom layer is a rich, chunky red sauce spread across the plate, topped by scattered small black beans and whole, bright red cherry tomatoes. On top of this, there are two sunny-side-up eggs with vibrant orange yolks placed near the center. One side of the plate shows two rows of thin, even slices of avocado with a soft green color. A quarter lime with a bright green inside sits near the avocado. Fresh green herbs are sprinkled over the whole dish for a fresh look. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp rapeseed oil
1 red chilli, deseeded and thinly sliced
1 large garlic clove, sliced
2 large eggs
400g can black beans
½ x 400g can cherry tomatoes
¼ tsp cumin seeds
1 small avocado, halved and sliced
Handful fresh, chopped coriander
1 lime, cut into wedges

Instructions

Step 1: Heat the rapeseed oil in a large non-stick frying pan over medium heat. Add the sliced chilli and garlic, cooking until they soften and begin to colour.
Step 2: Break the eggs into the pan, placing one on each side. Let them start to set gently.
Step 3: Spoon the black beans with their juice and the cherry tomatoes around the eggs in the pan. Sprinkle the cumin seeds over the top. Warm these ingredients through without cooking them further.
Step 4: Remove the pan from the heat. Scatter the avocado slices and chopped coriander over the dish.
Step 5: Squeeze half of the lime wedges over the eggs and serve with the remaining wedges on the side for extra tang.

Tips & Variations

For added depth, try toasting the cumin seeds in the dry pan before adding them to release their aroma.
Swap rapeseed oil for olive oil for a richer flavour.
Add a sprinkle of crumbled feta or a dash of hot sauce to customize the spice level.
If you prefer your eggs fully cooked, cover the pan briefly to steam the tops of the eggs.

Storage

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding fresh avocado and lime wedges after warming for best texture and flavor.

How to Serve

A white pan holds a colorful dish with two bright yellow sunny-side-up eggs placed near the center. Around the eggs, there is a rich red tomato sauce base with black beans scattered over it. On one side of the pan, there are several slices of green avocado neatly arranged in a fan shape, and on the other side, a lime wedge sits near the edges. Bright red cherry tomatoes and fresh green cilantro leaves are sprinkled across the dish, adding pops of color. The pan rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans other than black beans?

Yes, you can substitute black beans with kidney beans or pinto beans, though the flavor and texture will vary slightly.

How can I make this recipe vegan?

To make this recipe vegan, omit the eggs and serve the warmed beans and tomatoes with avocado, coriander, and lime on toast or tortillas for a satisfying alternative.