Mexican Re-fried Beans, Poached Eggs & Avocado

Serves for 4-8 Peoples

1 tbspn olive oil

1 red onion chopped

3 cloves of garlic finely chopped

2 green chillies finely sliced plus extra for garnish (can use more or less depending on your taste)

1 tsp of ground paprika

1 tsp ground coriander

1 tsp cumin

1/2 tsp turmeric powder

400g chopped tinned tomatoes

100ml water

400g red kidney beans drained and rinsed

handful of cherry tomatoes approx 8

2 free range eggs

1 avocado peeled, sliced

Method

Start by adding the oil and onion to a frying pan. Cook on a low heat for 5 minutes until the onions soften and add the garlic and chilli and cook for a further minute. Add all the spices cooking for for two minutes whilst stirring. This step helps to bring out the flavour and eliminates the powdery taste.

Mix in tinned tomatoes, water and kidney beans. Turn up the heat and let bubble away for 10 minutes to cook the beans, Stirring frequently to avoid it catching and burning.

Once it starts to become a nice thick make two little wells and crack one egg in each. Leave on a medium heat until the egg white starts to cook. This step usually take around 5 minutes.

Now place under the grill for a further 2-3 minutes or until the egg yolk is cooked to your liking.

Serving

Spoon some of the beans onto a plate and place the egg on top. Place the sliced avocado and grate some lime zest on top. Add a couple of wedge of lime and a good dollop of sour cream or yogurt.