baked_eggs

shaaaakshoukkaaaaa

Apocalypse notes

For baked eggs I normally make a simple tomato base with tinned tomatoes, garlic and onion for weekend breakfast, but I was looking something a bit more filling for Sunday lunch.

So I made a quick chilli from all the tins in the cupboard (from when I went mad for tinned food last week) and then cracked the eggs in the chilli.

This is really filling and will do 5 big servings. Real handy as the onion is the only chopping you need to do.

Tip: Fry up some chorizo with the onion and add to the mix, it’s a real crowd-pleaser and goes well with the smoky taste.

Apocalypse recipe rating 5/7

Ingredients

• 1 tbsp olive oil

• 1 tbsp sugar

• 1 onion

• 1 tbsp chipotle paste*

• 1 tin black beans

• 1 tin kidney beans (or mixed beans or butter beans)

• 1 small tin corn (optional)

• 2 tins chopped tomatoes

• 4-5 eggs (1 egg per serving)

• Salt and pepper to taste

Method

The chilli bit:

Heat the oil in a large frying pan.

Chop the onion and cook for 5 minutes until soft.

Add the paste (or spices), beans, corn, tomatoes and sugar, and simmer for 15-20 minutes.

The eggy bit:

When you’re ready to serve, make a hole in the sauce for each serving and crack an egg into each one.

Cover the pan and simmer over a low heat for 8 minutes.

Season with salt and pepper.

—

Serve with sour cream, sourdough bread and butter.

*or 1/2 tbsp each chilli flakes + smoked paprika + 1 garlic clove fried with the onion