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Chipotle bean chilli with baked eggs

Ingredients

  1. Step 1 1 tbsp sunflower oil
  2. Step 2 1 onion , chopped
  3. Step 3 1-2 tbsp chipotle paste (depending on how hot you like it)
  4. Step 4 2 x 400g cans black beans , drained and rinsed
  5. Step 5 400g can mixed bean , drained and rinsed
  6. Step 6 2 x 400g cans chopped tomatoes with garlic & herbs
  7. Step 7 1 heaped tbsp brown sugar
  8. Step 8 4 eggs
  9. Step 9 small handful coriander leaves
  10. Step 10 soured cream , to serve
  11. Step 11 warm flour tortillas , to serve
Chipotle bean chilli with baked eggs
Calories: 377 Carbohydrate: 48 g Protein: 24 g Fat: 10 g
Cook time: 35 minutes Prep time: 5 minutes Total time: 40 minutes Servings: 4

TAGS

Dinner Main course Mexican Josh Eagleton 3 of 5-a-day 30-60 minute 4 serving 400 kcal or less Breakfast Brunch Fibre Huevos rancherro Low calorie Lucy Netherton Main Smoky Smoky chilli Veggie Veggie chilli

Directions

  1. Step 1 Heat the oil in a deep frying pan and cook the onion for about 5 mins until soft. Add the chipotle paste, beans, tomatoes and sugar, and simmer for about 15-20 mins until thickened. Season to taste.
  2. Step 2 Make 4 holes and crack an egg into each one. Cover and simmer over a low heat for 8-10 mins until the eggs are cooked to your liking. Sprinkle with coriander leaves and serve with a bowl of soured cream and some warm flour tortillas.