POSH EGG, CHIPS & BEANS
Whip up a classic egg and chips with smoky beans for an easy dinner or weekend brunch. This version is healthy, high in fibre and low-calorie too
Provided by Miriam Nice
Categories Dinner, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the potatoes into a large roasting tin and toss with 1 tbsp of the oil and some seasoning. Bake for 45 mins-1 hr until crisp and golden, tossing them again halfway through.
- Meanwhile, heat the remaining oil in a pan. Add the onion and cook for 10-15 mins until starting to soften, then add the paprika, thyme, chopped tomatoes and beans (including the liquid from the can) and stir well. Simmer for 15 mins, or until thickened, then discard the thyme sprig.
- Fry or poach the eggs. Serve alongside the wedges and beans and garnish with the parsley.
Nutrition Facts : Calories 462 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 7 grams sugar, Fiber 13 grams fiber, Protein 23 grams protein, Sodium 0.3 milligram of sodium
QUICK BLACK BEAN CHILAQUILES
A quick Mexican-inspired breakfast using leftover chips, salsa, black beans, veggies, and eggs in the morning.
Provided by Matthew Francis
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat until it shimmers. Add chopped onion and cook until it softens slightly, about 5 minutes. Add tortilla chips. Add eggs to the pan and stir around with the chips until almost set, 3 to 4 minutes. Pour in black beans and salsa. Stir to combine and heat through, about 5 minutes.
- Top chilaquiles with queso fresco, red onion, avocado, and cilantro. Serve immediately.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 35.2 g, Cholesterol 192.6 mg, Fat 18.3 g, Fiber 9.9 g, Protein 16.7 g, SaturatedFat 4.3 g, Sodium 963.4 mg, Sugar 4.5 g
HEALTHY EGG & CHIPS
One that dads will love! This any-time meal is perfect with a helping of baked beans
Provided by Good Food team
Categories Breakfast, Brunch, Dinner, Lunch, Main course, Snack, Supper
Time 1h10m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for 40-45 mins (or until starting to go brown), add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.
- Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 mins or until the eggs are cooked to your liking.
Nutrition Facts : Calories 218 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.24 milligram of sodium
SPICY SCRAMBLED EGGS WITH CHORIZO AND BEANS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the chorizo in a large nonstick skillet over medium heat until it just begins to brown, about 3 minutes. Add the bell pepper and jalapeno and cook, stirring occasionally, until they begin to sizzle, about 5 minutes. Add the beans and half of the scallions and cook, stirring occasionally, until heated through, about 4 minutes.
- Whisk the whole eggs and egg whites with 1/4 cup water and 1/8 teaspoon each salt and pepper in a bowl; add to the skillet and cook, stirring with a rubber spatula, until just beginning to set, about 2 minutes. Add the chips, cheese, half of the cilantro, and the remaining scallions and continue cooking, stirring, until the eggs are just set, about 3 more minutes.
- Divide the eggs among plates and top with the avocado, sour cream and remaining cilantro.
Nutrition Facts : Calories 470 calorie, Fat 25 grams, SaturatedFat 7 grams, Cholesterol 297 milligrams, Sodium 672 milligrams, Carbohydrate 34 grams, Fiber 10 grams, Protein 28 grams, Sugar 4 grams
EGG, CHIPS AND BEANS
Make and share this Egg, Chips and Beans recipe from Food.com.
Provided by Yorky1000
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the chopped garlic and fresh ginger with 2 tblsp water in a blender and blend to a paste. Chip the potatoes around 15 mm and fry them in 6 tblsp hot oil until all sides are brown (but not cooked through). Remove with a slotted spoon and set aside.
- Add the chopped onions to the oil and fry until a golden brown (about 5 minutes). Add the garlic/ginger paste and stir fry for a minute and then put in the ground chili powder, ground coriander seeds and the flour. Stir for another minute then put in 1 tblsp of the yoghurt, and stir for 30 seconds. Add 3 more tblsp yoghurt in the same way stirring for 30 seconds after each tblsp.
- Then add the chopped tomatoes and stir fry for 2 minutes. Add 275 ml water and the salt, bring to the boil, then cover and simmer for 10 minutes. Put the fried potatoes and chopped long beans into the sauce, cover and simmer for a further 10 minutes.
- Add the garam masala and fresh chopped coriander leaf and mix in gently. Cut the hard boiled eggs in half lengthwise and place them, cut side up, into the sauce.
- Spoon a little sauce over them and simmer for 5 more minutes, covered.
Nutrition Facts : Calories 382.3, Fat 20.2, SaturatedFat 3.9, Cholesterol 188.5, Sodium 969.4, Carbohydrate 39.1, Fiber 5, Sugar 6.4, Protein 13.1
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