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Chipotle bean chilli with baked eggs

Chipotle bean chilli with baked eggs

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A star rating of 4.6 out of 5.34 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal377
fat10g
saturates2g
carbs48g
sugars21g
fibre15g
protein24g
low insalt0.5g
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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 bean , 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

  • 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.

Goes well with

Recipe from Good Food magazine, April 2013

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Overall rating

A star rating of 4.6 out of 5.34 ratings
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