Baked Bean Tacos

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Step 1.

Chop the red onion in half. Finely slice one half, squeeze over the juice of 1 of the limes, then add a big pinch of salt and a splash of boiling water. Scrunch with your hands and set aside to pickle. Finely dice the other onion.

Step 2.

Heat a glug of olive oil in a large frying pan over a medium high heat, add the diced red onion and fry for around 5 minutes. Finely grate garlic in along with the spices and fry for another couple of minutes. Add the cans of beans, season and once it begins to boil, turn the heat down to a simmer and leave to bubble away.

Step 3.

Put another frying pan over a high heat. Once very hot, drop in each of the tacos into the pan and cook for around 30 seconds on each side until charred. Wrap the tacos in a tea towel, adding each charred taco to the pile as it comes out of the pan and rewrapping each time.

Step 4.

Turn the heat down a little, add a big lug of olive oil to the frying pan and crack in 4 of the eggs, season and spoon some of the hot oil over the eggs so they get nice and crispy around the edges. Once the white is set but the yolks are still soft, remove onto a plate and repeat with the remaining 4 eggs.

Step 5.

Chop one of the limes into wedges, Drain the sweetcorn and add to the beans. Add 2 Tbsp of worcestershire sauce. Turn up the heat for a minute, then taste and season, adding a squeeze from one of the lime wedges.

Step 6.

Assemble. Spoon a dollop of the beans onto each taco, top with an egg and crumble the feta on top. Scatter with coriander and the pickled onions. Serve with sriracha for drizzling over. Eat with your hands. Enjoy!

Put the tacos one by one into a wrapped tea towel after cooking, as the steam keeps them soft.

2 Red Onions
2 Limes
2 Cloves of Garlic
1 & 1/2 Tsp Chilli Flakes
1 & 1/2 Tsp Ground Coriander
1 &1/2 Tsp Smoked Paprika
800g Branston Baked Beans (2 tins)
8 Tacos
8 Eggs
400g Sweetcorn
200g Feta
Handful of Coriander
Sriracha, to serve
Olive Oil
2 Tbsp Worcestershire sauce