Chipotle bean chilli with baked eggs
Black beans make a great foundation for this storecupboard, Mexican one-pot with smoky hot sauce, coriander and tortillas
- Prep: 5 mins
Cook: 30 mins
- Serves 4
- Easy
Ingredients
- 1 tbsp sunflower oil
- 1 onion, chopped
- 1-2 tbsp chipotle paste (depending on how hot you like it)
- 2 x 400g cans black beans, drained and rinsed
- 400g can mixed beans, drained and rinsed
- 2 x 400g cans chopped tomatoes with garlic & herbs
- 1 heaped tbsp brown sugar
- 4 eggs
- small handful coriander leaves
- soured cream, to serve
- warm flour tortillas, to serve
Method
-
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.
-
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.
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