Spicy Beans with Fried Egg

Spicy Beans with Fried Egg

Co-host on Channel 10’s The Cooks Pantry, Courtney Roulston shows us how to cook delicious Spanish inspired gluten-free, vegetarian spicy beans with fried eggs.

SERVING SIZE
4 people

INGREDIENTS

  • 1 packet of Black Rice Wraps
  • Light Extra Virgin Olive Oil (enough for shallow frying in a pan)
  • 1 brown onion, sliced
  • 2 cloves of garlic
  • 1/2 teaspoons chilli powder
  • 1 can white beans, drained
  • 1 x 400g tin Diced Tomatoes
  • 2 teaspoon white sugar
  • 4 large eggs
  • 1/4 cup flat leaf coriander, to garnish
  • 1 avocado, cut into eighths, to garnish
  • Halloumi, grated, for garnish

METHOD

  1. Heat 1cm of oil in pan and fry off wraps 1 at a time until crispy. Set aside and drain excess oil on paper towel.
  2. Remove most of the oil, reserving about 1 tablespoons and heat over a medium heat in a large nonstick frypan. Add in the onion and garlic and cook, stirring for 1-2 minutes, or until the onion has softened and turned slightly brown. Add in tomatoes, chilli powder and sugar, simmer until sauce begins to thicken slightly.
  3. Add in beans and a pinch of salt and warm through just prior to serving.
  4. Spoon bean mixture over fried wraps and garnish with eggs, avocado, halloumi and coriander.

RACO PRODUCTS WE RECOMMEND

Back to blog