Mexican inspired Egg & Beans

 This was a recipe born out of necessity. It was that time of the month, when the budget is well and truly exhausted, and the challenge of making something delicious out of cupboard staples comes to the fore.
A cumin and chilli spiced tomato mixture is added to some pretty black eyed beans, topped with a luxurious soft egg yolk, some grated cheddar, and coriander for freshness. You'll be surprised at how good it is and how much flavour is achieved using ingredients you'll mostly have in your cupboard.

This dish adapts a classic chilli-con-carne spice mix, and is the perfect dish for meat-free Monday, a lazy brunch, or any other occasion when money and time are tight, give this flavourful dish a try.

1 tin whole or diced tomatoes
1 small onion, finely diced

1 tsp vegetable or olive oil
1 tbsp tomato paste
1 tsp brown sugar
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli flakes or powder (to taste)
200g black eyed beans (can either use tinned, or dried beans which have been cooked to packet instructions)
2 eggs
coriander and cheddar to serve

Pour your oil into a saucepan, and add your onions. Cook them until translucent - not necessarily brown. Add your spices and cook for 2 minutes. Add the tomato puree, and cook for a further 2 minutes. Add the tomatoes and sugar, and stir to combine. Once simmering, add your beans (rinsed, if using tinned), and allow to simmer for 15 minutes or so, until beans are cooked through.

Cook the eggs to your liking - either poached, or fried. Divide the beans into two ramekins or plates, top with an egg, and sprinkle with cheddar and coriander.


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