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.

4 people


  • 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


  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.


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