Sunday, 13 April 2008

Eggs in Purgatory with Chipotle Orange Black Beans

This is our new favourite light mid-week supper. I got the recipe directly from Whole Foods video blog but as always, altered it slightly from the original. I understand that this is originally an Italian dish but the way it is served here with avocado, the use of chipotle and the added black beans strike me as quite Mexican in style and I definitely love these type of flavours in my food. I have added chipotle into the main tomato sauce since it is difficult to get fire roasted tomatoes here and because I love the smoky chili flavour of chipotles.

Eggs in Purgatory

4 eggs
1 tin tomatoes
2 cloves garlic, crushed
1 onion
1 soaked and dried chipotle
1 red chili
red chili powder
fresh coriander
balsamic vinegar
juice of 1 lime
splash of tabasco (optional)

Fry the chopped onions, garlic and chilis (including chipotle) for around 5 minutes in a deep frying pan. Add the tin of chopped tomatoes, a half teaspoon of red chili powder and some chopped fresh coriander. Simmer for around ten minutes. Stir in the lime juice and a tablespoon of balsamic vinegar and puree the sauce straight in the frying pan using a hand blender. Add a little water if you need to thin it (I just add the liquid from the tin of tomatoes and that's usually enough) and a splash of tabasco if using. Once the sauce is simmering, crack four eggs (leaving a good gap between them) onto the sauce. Cover the frying pan with a lid and let the eggs poach for around 5 minutes or until done. Serve on top of sliced avocados and some salad leaves.

I also like to serve this as a side dish:

Chipotle Orange Black Beans
1 tin black beans
1 onion
2 cloves garlic
1 orange (juice and rind)
fresh coriander

Fry the onion and garlic until soft. Add the tin of drained and rinsed black beans and heat through. Add the rind and juice of the orange and simmer a little until reduced. Stir through some chopped fresh coriander and serve.

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