2 x 400g cans black beans, drained well
15g porridge oats
2 tsp ground coriander
1 tsp cumin seeds
2 tsp thyme leaves
1 tsp vegetable bouillon powder
5 large eggs
2 spring onions, the white part finely chopped, the green thinly sliced
400g can barley, drained
2-3 tsp rapeseed oil
200g pack cherry tomatoes on the vine
4 tbsp sunflower seeds
Tip the beans, oats, spices, thyme and bouillon into a bowl and blitz together with a hand blender to make a rough paste. Stir in 1 egg with the whites of the spring onion and barley. Separate half the mix for another morning and chill.
Heat half the oil in your largest frying pan and fry the other half of the mixture in two big spoonfuls, gently pressed to make flat cakes. After 7 mins, carefully turn over to cook the other side for 4-5 mins.
Meanwhile, poach two eggs in a pan of boiling water for 3-4 mins, and gently fry the tomatoes on the vine in a little oil for a few mins to brown slightly. Slide the cakes onto plates and top with the tomatoes, eggs, a scattering of the spring onion greens and half the sunflower seeds. On another morning, repeat steps 2 and 3 with the remaining ingredients