Ingredients
1 tbsp olive oil
2 cloves garlic
finely chopped
1 tsp smoked paprika
regular will be fine
1 tsp ground cumin
1 tin (400g) four bean mix
1 tin (400g) chick peas
1 tin (400g) diced tomatoes
2 eggs
2 toast
1 fresh lime
for squeezing onto finished eggs
fresh coriander
chilli
optional
Allergy Advice
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 small pan
- 1 soup ladle
- 1 cup
Instructions
- Heat a small pan with a tablespoon of olive oil at medium heat. Add garlic and fry until fragrant, for about a minute. Add the paprika and the cumin. Stir well.
- Next, add the beans, the chickpeas and tomatoes. Cook for 10 minutes.
- Using the back of a soup ladle, press a hollow into the mix to place the eggs. Crack the eggs into a cup and then slide from the cup into the hollows created by the spoon.
- Cover the pan and cook gently until eggs are cooked.
- Serve with toast, salt and pepper, a squeeze of lime, and fresh coriander and chilli.
Notes
Tip
Sliding the eggs from a cup ensures that you aren’t sliding a rotten egg into your beautiful bean mix.
Variation
Regular paprika is fine if you can’t find the smokey kind.
