Slightly sweet, yet smoky and citrusy, this is a fab way to perk up everyday beans and gives a depth of flavour you’ll love.
Ingredients
- 400g tin chopped tomatoes
- 1tsp soy sauce
- 5tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 2tbsp smoked chilli harissa
- 1tsp ground coriander
- 400g tin butter beans, rinsed and
- drained
- 400g tin black beans, rinsed and
- 100g spinach
- 4 medium free-range eggs
- 100g feta, to serve
- Avocado, chopped, to serve
- 1 red chilli, finely sliced, to serve
- (optional)
- Small bunch dill, to serve (optional)
- Sourdough, toasted, to serve
Instructions
- Heat 1tbsp oil in a large frying or sautépan. Add the onion and fry for 5 mins. Add the garlic and cook for a further 1 min. Stir in the peppers and cook for 5 mins until just soft and starting to char.
- Add the harissa, ground coriander, beans and tomatoes. Simmer for 5 mins then add the soy and spinach. Season to taste.
- Add the remaining oil to a frying pan and fry the eggs until crispy. Serve the eggs on top of a pile of spicy beans topped with feta, avocado, and chilli and dill, if using, with toast for dipping.
ALSO SEE:
Summer veggie and harissa stew
Featured Image: W&H
