Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A rich, spiced black bean chilli topped with crispy fried eggs.
Equipment: Large pan; frying pan
Measures and names
Ingredients
- 2 400 g tins of black beans, drained
- 12 eggs
- 2 tbsp oil, divided
- 1 onion, chopped
- 1 pepper, chopped
- 2 garlic cloves, crushed
- 2 tsp mild chilli powder
- 1 400 g tin of chopped tomatoes
- Salt and black pepper
Method
- Heat 1 tbsp oil in a large pan and soften the onion and pepper for 7 minutes. Stir in the garlic and chilli powder for 1 minute.
- Add the beans, tomatoes and a splash of water and simmer for 15-20 minutes until thick. Season.
- Fry the eggs in the rest of the oil in batches until the whites are set and the edges crisp. Serve the chilli topped with the eggs (3 each).
Swaps and tips
Mash some of the beans against the side of the pan to thicken the chilli. It tastes even better the next day.
Easy variations
- Use kidney beans or a mix of beans
- Top with grated cheddar and a spoonful of yoghurt
- Add a sliced courgette with the pepper
- Use 2 tsp smoked paprika for a smoky chilli
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 33 g | 24 g | 12 g | 25 g | 480 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
