Meatless Monday – Baked Eggs and Mexican Beans

Baked Eggs and Mexican Beans 1

Serves 4

I love a meal that is versatile for breakfast, lunch or brinner – you know when you serve breakfast for dinner! While this dish isn’t going to win any beauty contests, it’s cheap, it’s easy and it’s super tasty.

Eggs and beans take me back to the glory days of the brinners of eggs and beans of my childhood,  but the hot chipotle sauce in this dish is all grown up. Of course, if you don’t think spicy is nicey, just skip the spicy sauce and you’ll be right. I think it’s the black/mixed bean combo that sets these beans apart, they’re super filling and make this dish really hearty.

This recipe makes an enormous amount of beans. Feel free to halve the ingredients, although I should say, that left overs taste great the next day!

So tell me, what dishes remind you of your childhood? Are you fan of brinner too?

Baked Eggs and Mexican Beans 2

Ingredients

1 tablespoon olive oil

1 onion, chopped

2 teaspoons smoked paprika

1-2 tablespoons chipotle sauce (depending on how hot you like it)

400g tin black beans, rinsed and drained

400g mixed beans, mixed and drained

2 x 400g can chopped tomatoes

1 1/2 tablespoons tomato paste

1 heaped tablespoon brown sugar

4  large  eggs

1 tablespoon chopped coriander leaves, to garnish

soured cream, to serve (optional)

warm tortillas, to serve (optional)

Baked Eggs and Mexican Beans 3

How to – Traditional

  1. Preheat oven to 200C.
  2. Heat the oil in a large, deep frying pan and cook the onion for about 5 minutes until soft.
  3. Add the sauce, tomatoes, sugar, tomato paste and beans and simmer for about 15-20 minutes until thickened. Season well.
  4. Divide the mixture between 4 tapas dishes or wide ramekins. Use the back of a spoon to make an indent into the surface of each ramekin and drop an egg into each hole.
  5. Bake for 10-15 minutes until the egg white is set and the yolk is cooked to your liking.
  6. Sprinkle with chopped coriander and serve with sour cream and tortillas.

Baked Eggs and Mexican Beans

How to – Thermomix

  1. Preheat oven to 200C.
  2. Add onion and oil to TM bowl and chop for 5 seconds  on speed 7. 
  3. Scrape down sides of bowl and saute for 5 minutes on Varoma  on speed 1.
  4. Add the  paprika and saute for a further 1 minute  on  Varoma  on speed 1.
  5. Season well and add all the other ingredients and cook for 17 minutes at  100C  on reverse + speed soft.
  6. Divide the mixture between 4 tapas dishes or wide ramekins. Use the back of a spoon to make an indent into the surface of each ramekin and drop an egg into each hole.
  7. Bake for 10-15 minutes until the egg white is set and the yolk is cooked to your liking.
  8. Sprinkle with chopped coriander and serve with sour cream and tortillas.