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Serves 2
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- Heat a few tablespoons of oil in a large frying pan over a medium heat. Add the onion, garlic, pepper and chilli and season well with salt and pepper. Cook for 12-15 minutes, stirring regularly, until softened and caramelised.
- Stir in the tomatoes and use a spoon or potato masher to break them up. Bring the mixture to a simmer, then reduce the heat and cook for about five minutes until the sauce thickens. Taste and adjust the seasoning if needed.
- Stir in the beans and lime juice.
- Use the back of a spoon to make four small wells in the mixture. Crack the eggs into each of the wells, working quickly so they can cook for roughly the same length of time.
- Season with salt and pepper and cover the pan with a lid. If you don’t have a lid, cover the pan with aluminium foil. Cook for 3-4 minutes, or until the eggs are cooked to your liking.
- Sprinkle with freshly chopped coriander and transfer the pan to the table to serve with bread or warmed tortillas and hot sauce.
Nutrition Facts
Per serving: 472kcals, 20g fat (5.9g saturated), 51g carbs (6.7g sugars), 25.3g protein, 12.5g fibre, 0.278g sodium
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