Cuban Black Bean Smash Toast

Method

1. Warm half the olive oil with the thinly sliced garlic in a small 16 cm pan on medium-low heat for 1 min, until fragrant but not brown. Add the rinsed beans, cumin, oregano and water, heat for 3 min, then roughly mash with a fork. Off the heat, stir in the lime juice and most of the salt. It should be thick and spreadable.

   Add in this stepExtra virgin olive oil 1 tbspGarlic cloves 1Canned black beans, drained 160 gGround cumin ¼ tspDried oregano ¼ tspWater 30 mlLime juice 10 mlSalt 0.4 tsp

   medium-low heat

2. Halve and stone the avocado, scoop out the flesh with a spoon and slice it thinly.

   Add in this stepRipe avocado 1

3. Heat a 24 cm pan on medium heat. Brush the cut sides of the baguette with a little olive oil and toast them cut side down for 3 min until golden and crisp. Work in batches if they do not all fit.

   Add in this stepBaguette pieces (12 cm), split lengthwise 2Extra virgin olive oil ½ tbsp

   medium heat

4. Add the rest of the olive oil to the same pan on medium heat, crack in the eggs and fry for 3 min, until the whites are fully set and the yolks still soft. Sprinkle with the remaining salt.

   Add in this stepEggs 2Extra virgin olive oil ½ tbspSalt ⅛ tsp

   medium heat

5. Spread the toasts thickly with the black bean smash, add the avocado and a fried egg, crumble over the feta and finish with coriander and chilli flakes. Serve at once.

   Add in this stepFeta (or queso fresco) 30 gFresh coriander (cilantro) 4 gChilli flakes 1 pinch