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Kidney Beans with eggs and coriander

Serve with Corn bread or tortillas
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: North Americian
Servings: 4 people

Equipment

  • Deep large frying pan, small saucepan

Ingredients

  • 15 ml Cold-pressed Olive Oil Extra Virgin
  • 1 large Onion - Red finely chopped
  • 2 cloves Garlic finely chopped
  • 1 large Capsicums - Red finely chopped
  • 15 grams Mexican Chilli powder
  • 5 grams Smoked Paprika
  • 2 400g cans Beans - Red Kidney rinsed and drained
  • 1 can Tomatoes
  • 125 ml Water
  • 30 grams Sugar - Raw
  • 15 ml Worcestershire sauce
  • 4 Eggs
  • 125 grams Loosely packed fresh coriander sprigs

Instructions

  • Heat the oil in a deep large frypan over medium heat.
  • Cook onion, garlic and capsicum, stirring, for 5 minutes, or until onion softens.
  • Add chilli powder and paprika, stirring for a minute or until mixture is fragrant.
  • Add the beans, tomatoes, water, sugar and sauce, brining it to the boil.
  • Reduce heat, and simmer uncovered for 10 minutes or until the sauce thickens.
  • Season to taste.
  • While the beans are cooking, place the eggs in a small saucepan covering with cold water.
  • Bring to the boil, simmer for about 3 minutes.
  • Drain and run under cold water until cool enough to handle. Shell eggs.
  • Tear the eggs into pieces and serve over the bean mixture with the coriander.
  • Enjoy