Spicy beans and eggs
Spicy beans and eggs I love this spicy start to a lazy weekend and it makes a wonderful lunch or supper dish too. Choose mini flour tortilla wraps to
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.justinepattison.com.
Cooking tools:
- Kitchen scale
- Nonstick skillet
- Stove
- Oven
- Microwave
- Chef's knife
- Cutting board
- Measuring spoon
- Can opener
- Colander
- Wooden spoon
- Aluminum foil
- Plate
Ingredients
- 1-2 tbsp sunflower, vegetable or olive oil
- 1 medium red onion, (peeled and thinly sliced)
- 1 yellow pepper, (deseeded and thinly sliced)
- ½-1 tsp hot smoked paprika, (depending on taste)
- 400 g can chopped tomatoes (with herbs if you like)
- 400 g can red kidney beans, (drained and rinsed)
- 2 tbsp tomato puree
- 15 g fresh coriander, (leaves roughly chopped, plus extra to garnish)
- 4 very fresh fridge-cold eggs
- 50 g ready-grated mozzarella or cheddar ((optional))
- 4 mini flour tortilla wraps ((each about 30g))
- ground black pepper
- lime wedges, (to serve)
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