Smokey Bean & Egg Bake

10 Ingredients

Number of servings

4

1tablespoons olive oil
1 medium onion, peeled and diced
2 large capsicums, red and green, finely sliced
2 cloves garlic, peeled and minced
2teaspoons smoked paprika
2teaspoons chipotle paste
400grams chopped tomatoes, canned, drained
800grams black beans, canned
8 large eggs
1 pinch cracked black pepper

Description

This smoky bean & egg bake makes for a nutritious and hearty start to the day.

Serve with fresh coriander and lime wedges.

Method

Step 1 of 4

Heat a tablespoon of oil in a large, deep pan on a medium heat and fry the onion for 6-8 minutes until soft, add the capsicum and garlic and cook for 4 minutes, stirring regularly.

Step 2 of 4

Add the smoked paprika and chipotle paste to the pan, stir to coat and cook for another minute. Pour over the chopped tomatoes and leave to simmer for 10 minutes.

Step 3 of 4

Stir in the black beans (including the liquid in the can) and mix well then reduce the heat.

Step 4 of 4

Using a large spoon, make 4 hollows in the sauce and crack 2 eggs into each. Cover with a lid and cook for 4-5 minutes until the whites are set but the yolks are still runny, and serve.