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Spicy and smoky eggs with kidney beans
This Mexican inspired smoky egg recipe is very easy to make, takes 20 minutes to put together and incredibly tasty. Especially with a roll of warm, fresh bread for dipping.
The addition of the smoky paprika really elevates the flavor of these baked eggs. It is more like like a Mexican-style Shakshuka. The entire dish is made in one skillet. Eggs gently cooked in a smoky spicy tomatoey sauce with beans to make one delicious meal. This is a great dish to serve for brunch, lunch or dinner along with some warm crusty bread. You can prepare the sauce in advance and simply warm in the pan before topping and cooking with eggs.
Ingredients :
- Onion – I used red onions. You can use white ones if you prefer.
- Garlic: To enhance the flavor of the sauce.
- Canned tomatoes – For a thick and luscious sauce that pairs beautifully with eggs.
- Long red chillies: They are mildly spiced so they impart a subtle kick of heat. It is best to check their heat before adding it to the dish.
- Canned Kidney Beans: Creamy and slightly firm beans to make the base of the sauce. I used kidney beans but you can use any beans you have. Canned beans are very convenient in making quick dishes .
- Spices: –Salt, pepper , smoked paprika and cumin powder.
- Eggs – A good source of protein, large fresh ones are best.
- Fresh Coriander: For sprinkling over the finished dish
- Bread: Crusty bread is the best . I used whole grain sourdough.
Spicy and smoky eggs with beans
This healthy dish is loaded with spicy beans and flavorful eggs. High in protein and quick to make , it is a perfect meal when served with crusty bread.
Ingredients
- 2 tbsp olive oil
- 2 onions chopped
- 2 garlic cloves finely chopped
- 1 red chilli finely chopped
- 1 vegetarian stock cube
- 400gms tin kidney beans,drained and rinsed (or soak half cup of kidney beans overnight and boil until soft)
- 400gms tin chopped tomatoes
- 1 tsp cumin powder
- 1 tbsp smoked paprika
- 4 eggs
- 2 tbsp fresh coriander roughly chopped
- salt and black pepper
- Sourdough bread or any crusty bread to serve
Instructions
- Heat oil in a large lidded frying pan over medium high heat. Add chopped onions and cook for 5-6 minutes until softened.
- Add chopped garlic and chilli, fry for 2-3 minutes more.
- Add chopped tomatoes and mix everything. Stir in paprika, cumin powder, black pepper and salt. Add stock cube and crush it with the back of a spoon. Add kidney beans and 250 ml water.
- Bring to simmer , reduce the heat to low-medium and cook for 5-10 minutes until thickened slightly.
- Using a spoon , make 4 wells in the mixture and crack an egg into each. Cover and cook on medium heat for 8-10 minutes until the whites have set and yolks have reached the preferred level of doneness.
- Serve garnished with chopped coriander and with some crusty bread.
- Enjoy!
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