Spicy Beans with Fried Egg

Courtney_s spicy beans and eggs recipe - The Cooks Pantry


Courtney Roulston


4 people


  • 1 packet of 4 Simson’s Pantry Regular Gluten Free Black Rice Wraps
  • Cobram Estate Light Extra Virgin Olive Oil (enough for shallow frying in a pan)
  • 1 brown onion, sliced
  • 2 cloves of garlic
  • ½ tsp KEEN’s chilli powder
  • 1 can white beans, drained
  • 1 x 400gm tins Ardmona Diced Tomatoes
  • 2 tsp white sugar
  • 4 large eggs, preferably free-range, cooked to your liking
  • ¼ cup flat leaf coriander, to garnish
  • 1 avocado, cut into eighths, to garnish
  • Halloumi, grated, for garnish


  • Heat 1cm of oil in pan and fry off wraps 1 at a time until crispy. Set aside and drain excess oil on paper towel.
  • Remove most of the oil, reserving about 1 tbsp and heat over a medium heat in a large non-stick frypan. Add in the onion and garlic and cook, stirring for 1-2 minutes, or until the onion has softened and turned slightly brown. Add in tomatoes, KEEN’s chilli powder and sugar, simmer until sauce begins to thicken slightly.
  • Add in beans and a pinch of salt and warm through just prior to serving.
  • Spoon bean mixture over fried wraps and garnish with eggs, avocado, halloumi and coriander.

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