La Banderita Mexican Braised Beans with Soft Boiled Eggs | Justine Schofield Recipe

Ingredients

• 2 tbs. extra virgin olive oil
• 1 onion, diced
• 1 red capsicum, diced
• 3 garlic cloves, chopped
• 3 coriander sprigs, stalks and roots finely chopped, leaves roughly chopped
• 1 tbs ground cumin
• 1 tbs ground coriander
• 1 tbs smoked paprika
• 1/2 tsp ground cinnamon
• 1 tsp dried oregano
• 1 tbs tomato paste
• 2 tbs honey or maple syrup
• 1 chipotle chilli in adobo sauce, finely chopped, plus 1 tablespoons sauce
• 2 x 400g can kidney beans, drained and washed well
• 1/2 cup dried Puy lentils
• 2 tomatoes, chopped
• 150ml beer
• 500ml vegetable stock
• Salt and pepper
• 4 soft boiled egg
• 4 La Banderita Street Taco Tortillas