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Chipotle beans on toast with crispy coriander eggs
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1 tbsp olive oil
1 medium onion, finely chopped
4 cloves garlic, finely sliced
2 tsp Cooks’ Ingredients Chipotle Paste
1 tbsp tomato purée
1 tsp Kallø Organic Vegetable & Mixed Herb Stock Paste
25g pack coriander, stems and leaves separated, finely chopped
400g can cannellini beans, drained
2 slices Crosta & Mollica Pane Pugliese
2 British Blacktail Free Range Medium Eggs
1. Heat a medium nonstick saucepan over a low heat with a drizzle of oil. Once hot, add the onion and garlic with a pinch of salt. Cook for 3-4 minutes, until starting to soften.
2. Add the chipotle paste and tomato purée, cook for 2 minutes, then add the stock paste, coriander stalks, 200ml just-boiled water and the cannellini beans. Bring to the boil, then reduce to a simmer and cook for a further 4-5 minutes, until slightly thickened.
3. Meanwhile, toast the bread and heat a nonstick frying pan over a medium heat with the remaining olive oil. Once hot, add the eggs, sprinkle over the coriander leaves and add a pinch of salt. Fry the eggs for 2 minutes, basting the whites with the oil until set and crispy but the yolks are runny.
4. Place the toast on 2 plates, then spoon over the beans, top with a coriander egg and serve.
Typical values per serving:
Vegetarian/2 of your 5 a day/source of fibre