Egg Burrito Bowl

Method

1. 1Warm olive oil in a pan, fry bell pepper with cumin and paprika for 3 minutes.
2. 2Beat eggs with half the salt, pour in and scramble soft — pull off heat while still shiny.
3. 3Warm beans with the remaining salt and a splash of water for 2 minutes.
4. 4Divide rice/quinoa between two bowls.
5. 5Top with scrambled eggs, beans, avocado, bell pepper and salsa.
6. 6Finish with yogurt, coriander and a squeeze of lime; eat while the eggs are still warm.