Mexican Brunch: Fried Eggs and Sweet Potato Fritters

Drain and rinse the blackbeans in the sieve. Drain and chop the halloumi widthways into 3 slices per person. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Chop into 2cm chunks, then pop in a bowl and drizzle with oil, season with salt and pepper - set aside.

Heat a drizzle of oil in a saucepan on medium heat. Once hot, add the remaining Mexican spice, stir and cook for 1 minute, then pour in the tomato passata, black beans, veg stock powder and water (see ingredients for amount). Add a pinch of sugar and season with salt and pepper. Use a masher or fork to roughly mash some of the beans. Bring the mixture to a simmer and cook until thickened, 5-6 mins.

Meanwhile, heat a glug of oil in a large frying pan on medium-high heat. Once the oil is really nice and hot, spoon in separate heaped tablespoons of the batter (we made 3 fritters per person but you can make bigger or smaller ones as you like!). Cook until golden, 3-5 mins, then turn carefully and cook for 3-5 mins more. Once ready, pop them on a baking tray and put in your oven to keep warm.

Once the fritters are in the oven, heat a drizzle of oil in your frying pan over a medium heat. Lay in the halloumi and cook until golden, brown, 2-3 mins each side. Pop the on the tray with the fritters to keep warm in the oven. Pop your frying pan back on medium high heat. Crack in each egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Remove the pan from the heat.