Egg Chips And Beans Recipes

POSH EGG, CHIPS & BEANS

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the potatoes into a large roasting tin and toss with 1 tbsp of the oil and some seasoning. Bake for 45 mins-1 hr until crisp and golden, tossing them again halfway through.
• Meanwhile, heat the remaining oil in a pan. Add the onion and cook for 10-15 mins until starting to soften, then add the paprika, thyme, chopped tomatoes and beans (including the liquid from the can) and stir well. Simmer for 15 mins, or until thickened, then discard the thyme sprig.
• Fry or poach the eggs. Serve alongside the wedges and beans and garnish with the parsley.

MEXICAN-STYLE BEANS AND EGGS

Steps:

• In a blender, finely puree the tomatoes, stock, onion, garlic, chile and cumin until smooth.
• Heat the oil in a large nonstick pan set over medium-high heat. Once hot, pour contents of the blender into the pan and season lightly with salt. Simmer until the sauce reduces by half, about 3 minutes. Stir the beans and their liquid into sauce. Cook until the sauce simmers and thickens slightly, about 2 minutes.
• Crack the eggs into pan, leaving enough space between each egg so they do not touch the sides of the pan or each other. Reduce the heat to medium-low, so the sauce barely simmers, and cover pan. Continue to gently cook until the whites are set but the yolks remain runny, about 4 more minutes. Serve with the garnishes of your choosing.