Hands down, weekends are for brunch!
I love a lazy weekend of relaxing, drinking coffee in the morning, followed by a lazy brunch.
Chipotle beans and eggs are an easy prep, using canned beans and tomatoes, but it's a gut-healthy nutritious dish!
More brunch dishes Follow Wine With Food on Facebook
WINE NOTE: It's fun to have some bubbles with brunch, so mixing Cava with orange juice for a mimosa will make this brunch celebratory!
- 1 tbsp Vegetable oil
- 1 Onion, sliced
- 2 tbsp Chipotle paste (depending on how hot you like it)
- 2 x 14oz/400g cans Black beans, drained and rinsed
- 14oz/400g can Mixed beans, drained and rinsed
- 2 x 14oz/400g cans Chopped tomatoes
- 1 heaped tbsp Brown sugar
- 4 eggs
- small handful Cilantro leaves
- soured cream, to serve
- warm wholewheat tortillas, to serve
Heat the oil in a deep frying pan and cook the onion for about 5 mins until soft. Add the chipotle paste, beans, tomatoes, and sugar, and simmer for about 15-20 mins until thickened. Season to taste.
Make 4 holes and crack an egg into each one. Cover and simmer over a low heat for 8-10 mins until the eggs are cooked to your liking. Sprinkle with coriander leaves and serve with a bowl of soured cream.
No comments:
Post a Comment