Chipotle bean chilli with baked eggs
Serves 4
Easy
Prep:
Cook:
Black beans make a great foundation for this storecupboard, Mexican one-pot with smoky hot sauce, coriander and tortillas
Skip to ingredients
- 1 tbsp sunflower oil
- 1 onionchopped
- 1-2 tbsp chipotle paste(depending on how hot you like it)
- 2 x 400g cans black beansdrained and rinsed
- 400g can mixed beandrained and rinsed
- 2 x 400g cans chopped tomatoeswith garlic & herbs
- 1 heaped tbsp brown sugar
- 4 eggs
- small handful corianderleaves
- soured creamto serve
- warm flour tortillasto serve
Nutrition: per serving
- kcal377low
- fat10g
- saturates2g
- carbs48g
- sugars21g
- fibre15g
- protein24g
- salt0.5glow
Method
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.
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.
