Ingredients

• 110g/3½oz brown rice
• rinsed
• 1 tbsp olive oil
• 400g tin black beans
• drained and rinsed
• 2 tsp smoked paprika
• 1 tsp white wine vinegar
• 2 free-range eggs
• 50g/2oz spinach
• 1 avocado
• halved and sliced
• 40g/1½oz feta
• crumbled
• ½ lemon
• juice only
• sea salt and freshly ground black pepper

Directions

• Bring a saucepan of water to the boil
• add the rice and simmer for 30-40 minutes
• until tender. Drain and set aside.
• Place a little olive oil in a small pan
• add the black beans and warm through over a low to medium heat. Stir through the smoked paprika.
• Meanwhile
• bring another pan of water to the boil
• reduce to a simmer and add the white wine vinegar. Gently crack the eggs in one at a time
• as close to the water as possible
• and poach on a low simmer for 3 minutes.
• While the eggs are cooking
• add the spinach to the beans and wilt for 2 minutes then season with salt and pepper.
• Place the cooked rice in a large bowl
• add the spinach and black beans and mix to combine. Spoon the mixture into two serving bowls and top with the poached eggs
• slices of avocado and crumbles of feta. Add lemon juice
• salt and pepper to taste.