Name: Kidney beans with eggs and coriander
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 large red onion (300g), chopped finely; 2 clove garlic, chopped finely; 1 large red capsicum (bell pepper) (350g), chopped finely; 3 teaspoon mexican chilli powder; 1 teaspoon smoked paprika; 800 gram (1½ pounds) canned red kidney beans, drained, rinsed; 400 gram (12½ ounces) canned diced tomatoes; 1/2 cup (125ml) water; 2 tablespoon brown sugar; 1 tablespoon worcestershire sauce; 4 eggs; 1/2 cup lightly packed fresh coriander (cilantro) sprigs

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Ingredients

1 tablespoon olive oil

1 large red onion (300g), chopped finely

2 clove garlic, chopped finely

1 large red capsicum (bell pepper) (350g), chopped finely

3 teaspoon mexican chilli powder

1 teaspoon smoked paprika

800 gram (1½ pounds) canned red kidney beans, drained, rinsed

400 gram (12½ ounces) canned diced tomatoes

1/2 cup (125ml) water

2 tablespoon brown sugar

1 tablespoon worcestershire sauce

4 eggs

1/2 cup lightly packed fresh coriander (cilantro) sprigs

Method

1.Heat oil in a deep large frying pan over medium heat; cook onion, garlic and capsicum, stirring, 5 minutes or until onion softens. Add chilli powder and paprika; cook, stirring, 1 minute or until fragrant.

2.Add beans, tomatoes, the water, sugar and sauce; bring to the boil. Reduce heat; simmer, uncovered, over low heat 10 minutes or until sauce thickens. Season to taste.

3.Meanwhile, place eggs in a small saucepan; cover with cold water. Bring to the boil; simmer, uncovered, 3 minutes. Drain; run under cold water until cool enough to handle. Peel eggs.

4.Tear eggs into pieces. Serve bean mixture topped with egg and coriander.

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