West African Spiced Beans on Toast
Serves 2 | with Fresh Parsley, Pepper and Ciabatta
- Soya
- Wheat
- Barley
- Cereals containing gluten
- Cereals containing gluten
- Rye
- May contain traces of allergens
Ewa oloyin, a Nigerian bean porridge, is a comforting family favourite dish often served with cassava, plantain or bread. Packed full of flavour, it is traditionally made with black-eyed beans or honey beans, onion, chilli, bell pepper and chicken stock. This twist finishes with a scattering of parsley and serves on toasted ciabatta to scoop up every morsel.
Ingredients
1 unit(s)
Bell Pepper
1 unit(s)
Onion
1 carton(s)
Black Beans
50 grams
West African Style Paste
(Contains: Soya)
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
1 bunch(es)
Flat Leaf Parsley
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
Not included in your delivery
1 tsp
Sugar
2 unit(s)
Egg
Nutritional information
Utensils
Instructions
a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the ciabatta.
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
c) Halve, peel and chop the onion into small pieces.
a) Heat a drizzle of oil and a knob of butter (if you have any) in a large saucepan on medium heat.
b) Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins. Add the pepper half way through.
c) Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
a) Once the pepper and onion have softened, add the black beans, all their liquid from the carton, the West African style paste, tomato passata and chicken stock paste, then simmer to thicken, 4-5 mins. Lightly crush some of the beans as they cook.
b) Once thickened, remove from the heat and cover to keep warm.
c) Meanwhile, roughly chop the parsley (stalks and all).
a) Heat a drizzle of olive oil in a large frying pan on medium-high heat.
b) Once hot, crack in each egg (see pantry for amount) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.
a) While the eggs cook, halve the ciabatta.
b) If you're using the toaster, toast the ciabatta in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.
c) In the meantime, stir three quarters of the parsley through the beans.
d) Spread some butter on your toasted ciabatta if you wish.
a) Once the eggs are cooked and the bread is toasted, divide your toasted ciabatta between your serving plates.
b) Top with the Ewa Oloyin style beans and a fried egg each.
c) Sprinkle over the remaining parsley to finish.
Enjoy!
Explore Similar Recipes
