Chipotle bean chilli with baked eggs
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Chipotle bean chilli with baked eggs

By Lucy Netherton

Black beans make a great foundation for this storecupboard, Mexican one-pot with smoky hot sauce, coriander and tortillas

  • Prep:5 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 377
  • fat 10g
  • saturates 2g
  • carbs 48g
  • sugars 21g
  • fibre 15g
  • protein 24g
  • salt 0.5g

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, chopped
  • 1-2 tbsp chipotle paste (depending on how hot you like it)
  • 2 x 400g cans black beans, drained and rinsed
  • 400g can mixed beans, drained and rinsed
  • 2 x 400g cans chopped tomatoes with garlic & herbs
  • 1 heaped tbsp brown sugar
  • 4 eggs
  • small handful coriander leaves
  • soured cream, to serve
  • warm flour tortillas, to serve

Method

  1. Heat the oil in a deep frying pan and cook the onion for about 5 mins until soft. Add the chipotle paste, beans, tomatoes and sugar, and simmer for about 15-20 mins until thickened. Season to taste.

  2. Make 4 holes and crack an egg into each one. Cover and simmer over a low heat for 8-10 mins until the eggs are cooked to your liking. Sprinkle with coriander leaves and serve with a bowl of soured cream and some warm flour tortillas.

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