Mexican bowl with avocado dressing

Heat the oil in a skillet or large frying pan and fry the potato cubes, cajun spices and salt in 15 min. On medium heat until golden brown and done.

Change regularly.

Meanwhile cut the avocados halfway through, remove the kernel and scoop out the peel with a spoon. Slice the coriander.

Put half of the avocado with half the coriander, oil, vinegar and water in a high beaker and puree with the hand blender until smooth.

Season with pepper and salt. Cut the other half of the avocado in slices lengthwise.

In the meantime, heat the oil in a frying pan with non-stick coating and fry the eggs.

Meanwhile, let the corn and beans drain in a colander. Rinse under cold running water and mix the corn, beans and the rest of the coriander together.

Divide the sweet potato cubes, red cabbage, avocado, corn and black beans into components over deep plates.

Divide the fried eggs over it and serve the avocado dressing.