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    Chipotle beans on toast with crispy coriander eggs

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    Chipotle beans on toast with crispy coriander eggs

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    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. 

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