Ingredients
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 1/2 teaspoon chili flakes
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- Salt and pepper, to season
- 1 large x 300 gram red capsicum, deseeded, finely chopped
- 400 grams kidney beans, drained, rinsed
- 400 gram can diced tomatoes
- 1/2 cup (125milliliter) water
- 4 eggs, at room temperature
- 1/2 cup coriander leaves
- 1 avocado, thinly sliced
- Sour cream, lime wedges and small toasted tortillas, to serve
How to Make
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Step 1: Preheat the oven to 180°C (160°C fan forced).
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Step 2: Heat oil in a large non-stick frying pan over medium heat; add the onion, chili, smoked paprika, cumin, salt and pepper to taste and cook for 4-5 minutes, or until softened.
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Step 3: Add the capsicum, kidney beans, tomatoes and water and bring to the boil; reduce the heat to a simmer and cook, stirring occasionally, for 8-10 minutes, or until thickened.
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Step 4: Spoon the mixture into four 1 cup-capacity ovenproof dishes & make an indentation into each bean mixture, and crack an egg into each.
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Step 5: Bake for 15-18 minutes or until the egg is cooked to your preference.
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Step 6: Serve each dish with some coriander, avocado, sour cream, lime and tortillas.
We hope you enjoy this recipe!
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