Tune into Cook-In with Mark Moriarty on Wednesdays on RTÉ One at 8:30pm.


Serves: 4


  • 200g brown rice
  • 800ml water

Dressed bean and veg salad:

  • 200g tinned black beans drained and rinsed
  • 200g leftover vegetables (Carrot, broad beans, peas)
  • 1 red onion, diced
  • 1 tbsp cumin
  • 100g arrabbiata sauce or a good quality chunky passata 
  • Handful diced Jalapenos


  • 2 avocados
  • 1 onion, diced
  • Juice and zest of two limes
  • Pinch Salt
  • Coriander (If available)
  • Hot sauce

Spicy egg topping:

  • 2 tbsp sunflower oil
  • 4 free-range Irish eggs,
  • Zest of one lime
  • Chilli powder
  • Pepper


Add the rice and water to a pot, season and cook for 30 mins until soft, drain

  1. any excess liquid
  2. Mix all the ingredients for the bean salad together in a bowl.
  3. Scoop the avocados into a bowl with the onion, lime juice and zest, salt and
  4. Coriander. Mash together with a fork.  Finish by adding the preferred level of heat with the hot sauce
  5. Fry the eggs in the oil in a medium pan, basting, then season with chilli
  6. powder, pepper, lime zest and salt.
  7. Assemble the bowl and top with the fried egg.