Dinner

Avocado & Black Bean Eggs with Cherry Tomatoes and Lime Recipe

ByHailey Reed November 3, 2025November 3, 2025

Introduction

This Avocado & Black Bean Eggs recipe combines creamy avocado, hearty black beans, and perfectly cooked eggs for a flavorful, nutritious breakfast or brunch. With a hint of spice and fresh lime, it’s a simple dish that packs a punch without much fuss.

A white shallow pan contains two sunny-side-up eggs with bright yellow yolks near the center, each surrounded by a spread of shiny black beans and small red cherry tomatoes scattered around them. On the left and bottom edges of the pan, there are two thick, fanned-out slices of bright green avocado. A lime wedge rests on the bottom left side. The dish is topped with fresh green cilantro leaves sprinkled across all the ingredients. The pan sits 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 softened and just starting to brown.
Step 2: Crack the eggs into the pan on opposite sides. As the eggs begin to set, spoon the black beans with their juice and the cherry tomatoes around the eggs.
Step 3: Sprinkle the cumin seeds over the beans and tomatoes. Allow the beans and tomatoes to warm through gently without cooking them further.
Step 4: Remove the pan from heat. Scatter the sliced avocado and chopped coriander over the top.
Step 5: Squeeze half of the lime wedges over the dish and serve immediately with the remaining lime wedges on the side for extra zing.

Tips & Variations

Swap rapeseed oil for olive oil or avocado oil for a different flavor.
Add a pinch of smoked paprika for a smoky depth.
Serve with crusty bread or warm tortillas for a more filling meal.
For a vegan version, replace eggs with tofu scramble.

Storage

Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan or microwave, adding fresh lime juice and coriander before serving to refresh flavors.

How to Serve

The image shows a white pan filled with two sunny-side-up eggs with bright yellow yolks placed side by side, surrounded by a chunky red tomato sauce mixed with black beans and small whole cherry tomatoes. On one side of the eggs, there are thin slices of fresh green avocado layered neatly, and a lime wedge is tucked near the avocado. The dish is topped with fresh green cilantro leaves scattered all over. The pan sits 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 use kidney beans or pinto beans as a substitute, though the flavor and texture will vary slightly.

How do I know when the eggs are cooked just right?

The eggs should have whites that are set but yolks still runny or slightly soft. Cook them over moderate heat and watch closely to avoid overcooking.