Tuesday, 19 February 2013

Recipe: Spicy Beans n Eggs

Following on from my meatless month there is one recipe I've enjoyed making again and again, so simple it is a spicy little take on the British classic of baked beans and eggs. I wouldn't say that fried eggs are my favourite way to cook them, I much prefer a good poached or boiled egg (the perfect boiled egg is 4 minutes in boiling water *with the lid on the pan* then after the tops been taken off a pinch of salt, black pepper and a tiny dash of truffle oil).

But fried eggs are the best match for these fiery beans, giving it a needed greasiness and there are few things better than cutting into a soft, yielding yolk. This is fast becoming one of my go to meals, especially as I'm increasingly cooking for one and there's only so much beans on toast I should eat.




Spicy Beans n Eggs 

Serves 1, with left over beans (great for lunch the next day)

1 can kidney beans
1 can black eye beans
1 onion
1 clove of garlic
1/2 red pepper
couple of splashes of tabasco
2 tsp chilli powder
pinch of chilli flakes
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
pinch of oregano
pinch of instant coffee
squirt of tomato ketchup
1/2 can of chopped tomatoes
pinch of smoked sea salt
black pepper
2 free range eggs

1. Fry off the onion, pepper and chilli flakes until glossy, add the garlic and continue to fry for 2 minutes.
2. Add the various spices and continue to fry until they begin to release their flavour.
3. Add the beans, chopped tomatoes, oregano, coffee, salt, pepper, ketchup and tabasco and a splash of water and leave to bubble away on a low heat for at least half an hour and the sauce has thickened.
4. Fry the eggs and plate on top of the beans.

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