CHIPOTLE BAKED BEANS ON TOAST
5tbsp olive oil
1 sprig rosemary
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp light brown muscovado sugar
1 tsp smoked paprika
1 x 400g tin mixed beans, drained and rinsed
125ml chipotle salsa
Dash Worcestershire sauce
2 tbsp tomato paste
1 x 400g tin finely chopped tomatoes
Heat 2 tablespoons of the oil in a large skillet over a medium heat. Once hot, add the rosemary and swirl around in the oil until fragrant, taking care as it may spit. Add the onion and garlic to this and sauté for 4-5 minutes or until softened a little. Next add the sugar and paprika and coat the onion in these followed by the beans, salsa, few splashes of Worcestershire sauce, tomato paste, 100ml water and chopped tomatoes. Stir together and leave to simmer for 10-12 minutes until the sauce has slightly reduced.
Heat a griddle pan over a high heat. Add two of the slices of sourdough at a time and grill for 2-3 minutes either side until charred, flip and grill for another 2 minutes. Repeat with the remaining two slices. Set aside and keep warm while you fry the eggs. Heat the oil in a large frying pan over a low to medium heat. crack the eggs into the pan and fry for 1-2 minutes or until the white turns opaque but yolk is still runny.
Served the sourdough on a plate topped with the beans, fried egg and coriander.
4 slices sourdough, 4 eggs, Large handful coriander leaves, Sea salt and freshly ground black pepper