Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Spiced black beans with poached eggs. This works as brunch, lunch or dinner depending on what you serve it with. We love Huevos Ranchos in our house for brunch and here’s a spin on the classic Mexican dish. Packed with protein and containing 4 of your 5 a day, the whole dish takes 5 minutes to prep and 15 minutes to cook. Try the chilli with baked sweet potatoes or rice.
Prep: 5 minutes
Cooking: 20 minutes
Total: 25 minutes
1 red onion finely chopped⠀
2 garlic cloves crushed⠀
2 tsp Chipotle Paste
1/2 tsp smoked paprika
1 tbsp Belazu Balsamic Vinegar⠀
1 can black beans⠀
1-2 red peppers chopped⠀
100g cherry tomatoes⠀
Sauté the onion for 5 minutes before adding the garlic, black beans, pepper, balsamic, paprika & chipotle paste.⠀
Stir then add the black beans and 1/2 tsp Maldon Salt. Simmer for 10 minutes then stir in your cherry tomatoes.⠀
Bring a large pan of water to boil then reduce it to a simmer. This is important. The water needs to be still but just below boiling point.⠀
Crack your eggs one at a time into a cup or ramekin. Swirl the water in your pan using a spatula so you have a whirlpool! Quickly drop the eggs into the water. Put a lid on the pan and leave for 3 minutes.⠀
Scoop out using a slotted spoon onto kitchen paper.⠀
Serve with the chilli, a sprinkle of fresh coriander and tortillas or rice…..or roasted sweet potatoes!