Chipotle bean chilli with baked eggs

Chipotle bean chilli with baked eggs

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(10 ratings)


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Cooking time

Prep: 5 mins Cook: 30 mins

Skill level



Serves 4

Black beans make a great foundation for this storecupboard, Mexican one-pot with smoky hot sauce, coriander and tortillas

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

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  • 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

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  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. 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.

Recipe from Good Food magazine, April 2013

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Cicvarek's picture

I finish cooking this dish in individual terracotta pots/ramekins in the oven.
I cook the beans as above, but when ready, I put a good ladleful of beans in each pot, hole in the middle, crack an egg in and bake in the oven until eggs are done to your likening. Cover it with grated cheese too, sometimes. Quick and delicious!

fuenf's picture

absolutely delicious!!

amylaws's picture

Simple and delish. I added 100g of straight up chipotle paste and as the others, added far less sugar. Served without the cream to keep it more healthy. Yum as it comes in my opinion.

Cursa's picture
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Absolutely delicious dish!

I thought it wouod benefit from some meat, so I cooked half a kilo of mined beef along with the onions. I like my hot food, so I also added a fresh chilli, paprika and used spicy chipotle paste.
Served with guacamole and sour cream in tacos filled with lettuce and tomatoes.

neilkent100's picture
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Great recipe, really tasty. We didn't have chipotle paste so used some fresh chilli and paprika instead. The eggs took a little longer to cook so I would check they aren't too wobbly before serving. We had this with rice. Very filling and cheap!

joanna1972's picture
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As house of confirmed carnivores my son did raise an eye brow when I answered the question 'What's the meat?'. Considering we all cleaned our plates and he (and I) had left overs for lunch the next day...I don't think he missed meat!
Had to get chipotle paste with lime, as that's all that was in the shop...added 3 tbps as it didn't have the fire necessary (IMO)...but it totally worked!
Served with sour cream and guacamole. I feel I under seasoned this...but it was still lovely, more salt will be involved when I do this next time!
This may become a week day simple and tasty!

startles's picture
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I really like this. Very simple. I didnt have any of those beans so I ended up using a lot of refried beans so it was a lot gooeyer but the taste was great. We ate it with guacamole and wraps...just a really enjoyable simple dinner.

lizzafezza's picture
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Didn't add as much sugar as recipe and more chilli. Served with tortilla chips. Very nice store cupboard meal.

arabella8's picture

This is a great midweek, storecupboard, one-pot dinner. There was a little too much sugar as the finished dish tasted distinctly sweet so I will reduce this a little next time. I just added grated cheddar at the end instead of sour cream and that was lovely.



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