Kidney Beans With Eggs And Cilantro - cooking recipe

Ingredients

1 tbsp olive oil
1 None large red onion, finely chopped
2 cloves garlic, finely chopped
1 None large red pepper, finely chopped
3 tsp chili powder
1 tsp smoked paprika
2 (13.5 oz) cans red kidney beans, drained, rinsed
1 (13.5 oz) can chopped tomatoes
2 tbsp brown sugar
1 tbsp Worcestershire sauce
4 None large eggs
6-8 sprigs fresh cilantro sprigs
None None toast, to serve

Preparation

Heat oil in a large, deep frying pan over medium heat. Cook onion, garlic and pepper, stirring, for 5 mins, or until onion has softened. Add chili powder and paprika. Cook, stirring, for 1 min, or until fragrant. Add beans, tomatoes, sugar, Worcestershire sauce and 1/2 cup water. Bring to a boil then reduce heat and simmer over low heat for 10 mins, or until sauce has thickened. Season to taste.
Meanwhile, place eggs in a small saucepan and cover with cold water. Bring to a boil then reduce heat and simmer for 3 mins. Run under cold water until cool enough to handle then peel.
Spoon bean mixture over toast. Tear eggs into pieces and place on top. Garnish with cilantro.