Ingredients:
2 cloves of garlic
1 fresh red chilli
1 bunch of fresh coriander
1 small jar of roasted peppers
olive oil
3 x 400 g tins of beans , such as cannellini, kidney
4 large free-range eggs
1 lime
Method:
Peel and finely slice the garlic, deseed and finely slice the chilli and pick the coriander leaves and finely slice the stalks. Drain and finely chop the peppers.
In a large frying pan, heat a splash of oil and fry the garlic, chilli and coriander stalks for 1 to 2 minutes, or until golden.
Drain the beans, then add along with the peppers, then season to taste. Fry for 15 to 20 minutes on a low heat, stirring occasionally, until crispy.
Poach the eggs. Finely chop the reserved coriander leaves, and cut the lime into wedges.
Serve a spoonful of beans topped with a poached egg, chopped coriander leaves and a wedge of lime for squeezing over.
2 cloves of garlic
1 fresh red chilli
1 bunch of fresh coriander
1 small jar of roasted peppers
olive oil
3 x 400 g tins of beans , such as cannellini, kidney
4 large free-range eggs
1 lime
Method:
Peel and finely slice the garlic, deseed and finely slice the chilli and pick the coriander leaves and finely slice the stalks. Drain and finely chop the peppers.
In a large frying pan, heat a splash of oil and fry the garlic, chilli and coriander stalks for 1 to 2 minutes, or until golden.
Drain the beans, then add along with the peppers, then season to taste. Fry for 15 to 20 minutes on a low heat, stirring occasionally, until crispy.
Poach the eggs. Finely chop the reserved coriander leaves, and cut the lime into wedges.
Serve a spoonful of beans topped with a poached egg, chopped coriander leaves and a wedge of lime for squeezing over.
