Spicy Bean & Tomato Eggs

Spicy Bean & Tomato Eggs
Spicy Bean & Tomato Eggs

You may or may not know that I’ve been suffering with bubonic plague since Christmas. Bubonic plague/bronchitis, same difference. Anyway, aside from the coughing, fever and wheeziness, the worst side effect has been my loss of appetite. Yes dear reader, pigs have flown, hell has frozen over, Tara Reid is a healthy size 12 and Corrie Heale isn’t hungry.
So seeing as it’s the end of the world, we might as well have breakfast. Well you can, I’ll cook it, stare at it, pick at it and then cough all over it. Don’t worry, if I ever get hungry again I’ll pick bits of it out the bin. I’m sure it will taste just as delicious with bin juice on it, it did last time. Bon appetite!

Spicy Bean & Tomato Eggs
Serves 1 / Takes 10- 15 minutes
Ingredients:

2 spring onions
1 Tbs hot sauce
2 large eggs
3 tomatoes chopped
Salt and pepper
Half can kidney beans
Fry light
Large handful chopped coriander

Method:
1. Cook the spring onions in fry light for 3 minutes. Add the chopped tomatoes, hot sauce and season with salt and pepper and cook for another couple of minutes. Finally add the beans and fresh coriander and cook on a medium heat for another 5 minutes until the mixture is a bit soft. This won’t take long.
2. Finally make two wells in the mixture and crack your eggs into them. Cover the pan with foil and cook for 2-3 minutes. Serve straight away in the pan with toasted bread for dunking. Yum!

2

If you’ve had a go at making my spicy eggs or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com

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