Black bean and brown rice bowl with poached eggs recipe
 The simple addition of poached eggs takes this dish from zero to hero in no time. You can even use leftover or pre-cooked rice. 110g/3½oz brown rice, rinsed1 tbsp olive oil400g tin black beans, drained and rinsed 2 tsp smoked paprika1 tsp white wine vinegar2 free-range eggs50g/2oz spinach 1 avocado, halved and sliced40g/1½oz feta, crumbled½ lemon, juice onlysea salt and freshly ground black pepper 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 Method 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. Bring a saucepan of water to the boil, add the rice and simmer for 30-40 minutes, until tender. Drain and set aside. 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. 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. 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. 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. 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.