Black Bean and Coconut Rice Bowls with Fried Eggs

A hearty and satisfying breakfast bowl featuring creamy coconut rice, savory black beans, a perfectly fried egg, and your favorite toppings. A great way to start the day!

Prep Time

15 minutes

Total Time

45 minutes

Calories

620 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.57/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Lunch•Dessert

Cuisine:

Thai

Main Ingredient:

Eggs•Rice

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

1cupLong-grain rice(Jasmine or basmati rice works well)

£0.20

1canCoconut milk(Full-fat or light, depending on preference)

£1.20

0.5cupWater(Adjust as needed based on rice instructions)

0.5teaspoonSalt(Or to taste)

£0.01

1canCanned black beans(Rinsed and drained)

£0.70

1tablespoonOlive oil(For cooking the black beans)

£0.15

0.5mediumOnion(Diced)

£0.20

2clovesGarlic(Minced)

£0.10

0.5teaspoonCumin

£0.05

0.3teaspoonChili powder(Optional)

£0.03

4Eggs

£1.20

2tablespoonsCooking oil(For frying eggs)

£0.08

1Avocado(Sliced or diced)

£1.00

To tasteSalsa(Your favorite kind)

£0.30

To tasteCilantro(Chopped, for garnish)

£0.40

4Lime wedges(For serving)

£0.40

To tasteHot sauce(Optional)

£0.25

Total Cost

£6.27

£1.57 per serving

Instructions

1.
**Prepare the Coconut Rice:** Combine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed. Fluff with a fork.
2.
**Cook the Black Beans:** Heat olive oil in a saucepan over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic, cumin, and chili powder (if using) and cook for 1 minute more. Stir in the rinsed and drained black beans and cook for 5-7 minutes, stirring occasionally, until heated through. Season with salt and pepper to taste.
3.
**Fry the Eggs:** While the rice and beans are cooking, heat cooking oil in a frying pan over medium heat. Crack the eggs into the pan and cook to your desired doneness (sunny-side up, over easy, over medium, etc.). Season with salt and pepper.
4.
**Assemble the Bowls:** Divide the coconut rice among four bowls. Top with the cooked black beans, a fried egg, sliced avocado, salsa, and chopped cilantro. Serve with lime wedges and hot sauce, if desired.

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My Notes

Nutrition Information

Nutrition per serving (450g)

620 kcal / 2594 kJ

Carbs

57g

22% of RDA

Fat

36g

51% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

For a richer coconut flavor, use full-fat coconut milk.

Add a pinch of sugar to the coconut rice for a touch of sweetness.

Customize your toppings with your favorites! Consider adding crumbled cotija cheese, pickled onions, or roasted vegetables.

If you have a rice cooker, you can use it to cook the coconut rice by following the manufacturer's instructions.

Cooking Equipment

Medium saucepan

Frying pan

Rice cooker (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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