© J Sainsbury plc 2020
Refried beans with poached eggs, lime and tomato salsa
Mexican-style beans and eggs, perfect for a quick evening meal or a tasty weekend brunch
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Ready in 25 minutes
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Cooking time 15 minutes
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Prep time 10 minutes
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Serves 2
Ingredients
- 1 medium onion, peeled and chopped
- 1 tsp vegetable oil
- 1 x 308g carton black beans
- 1 red chilli
- ½ jar of Loyd Grossman tomato & chilli 350g pasta sauce
- 100g smoked bacon lardons
- ½ tsp smoked paprika
- 10 cherry tomatoes, halved
- 1 tbsp olive oil
- ½ lime, juice only
- 1 tbsp chopped coriander leaves
- ½ medium red onion, chopped
- 4 eggs
- 1 tbsp white vinegar/ white wine vinegar/ cider vinegar
- 1 pinch salt
- 1 pinch pepper
Method
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1
Make the salsa. Mix the cherry tomatoes, red onion, olive oil, lime juice and coriander leaves. Season to taste with salt and pepper and set aside.
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2
Heat the vegetable oil in a large, non stick pan. Add the onion and cook for 2-3 minutes. Add the bacon lardons and cook for 5 minutes until bacon is cooked and onions soft.
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3
Add the chilli and the paprika and cook for 30 seconds. Add the beans and the pasta sauce. Heat through and cook for 2-3 minutes. Remove from the heat and smash the beans up a bit with a wooden spoon or a potato masher. Set aside in the pan.
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4
Bring a large pan of water to the boil and add the vinegar. Carefully crack the eggs into the pan and cook for about 3 minutes. Remove with a slotted spoon and leave to drain on a piece of kitchen paper.
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5
Place the beans back onto the heat and heat through. Once hot, place onto two plates and top with the eggs and the salsa.
