Serves 4
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
-
Calories 297 15%
-
Fat 8.5g 12%
-
Saturates 2.1g 11%
-
Sugars 4.5g 5%
-
Salt 0.2g 3%
-
Protein 21.1g 42%
-
Carbs 30.2g 12%
-
Fibre 12.4g -
Of an adult's reference intake
Recipe From
Jamie Magazine
By Georgina Hayden
Tap For Method
Ingredients
- 2 cloves of garlic
- 1 fresh red chilli
- 1 bunch of fresh coriander
- 1 small jar of roasted peppers
- olive oil
- 3 x 400 g tins of beans , such as cannellini, kidney
- 4 large free-range eggs
- 1 lime
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Recipe From
Jamie Magazine
By Georgina Hayden
Tap For Ingredients
Method
- Peel and finely slice the garlic, deseed and finely slice the chilli and pick the coriander leaves and finely slice the stalks. Drain and finely chop the peppers.
- In a large frying pan, heat a splash of oiland fry the garlic, chilli and coriander stalks for 1 to 2 minutes, or until golden.
- Drain the beans, then add along with the peppers, then season to taste. Fryfor15 to 20 minutes on a low heat, stirring occasionally, until crispy.
- Poach the eggs. Finely chop the reserved coriander leaves, and cut the lime into wedges.
- Serve a spoonful of beans topped with apoached egg, chopped coriander leaves and a wedge of lime for squeezing over.
Recipe From
Jamie Magazine
By Georgina Hayden
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited
