Mexican Brunch Bowl Recipe

Preheat the oven to 200C/180CFan/400F.
Place the diced sweet potato and red onion onto a baking tray. Drizzle over the olive oil and mix together, coating the vegetables, and season with salt and black pepper. Place the baking tray into the hot oven and roast the potato for 20 minutes.
While the sweet potato is roasting, make the black beans. Place the olive oil into a non stick frying pan over medium-high heat. Add the chorizo, red onion and celery and sauté for 5 minutes, then add the garlic, ground cumin and smoked paprika and sauté for 1 minute.
Now add the remaining black bean ingredients to the pan and bring to a boil. Then turn to medium-low heat and simmer gently until the bean mixture has thickened, around 10-15 minutes.
While the beans are cooking place all the ingredients for the avocado salsa into a small bowl and stir to combine, adding salt and black pepper to taste. Set aside.
When everything is ready and you are about to serve, cook the eggs how you like them.
Divide the roasted sweet potatoes, black beans and avocado salsa evenly between 4 bowls. Top each bowl with an egg, sprinkling over some chilli flakes if desired. Garnish with freshly chopped coriander and serve immediately.