Crispy Parmesan Eggs with Black Beans & Tortillas
Mexican black beans with a charred red pepper salsa and a crispy Parm-fried egg. A delicious plate for brunch, lunch or dinner.
In Partnership With Aldi
Serves
4
2
Red Onions
3
Garlic Cloves
1 tbsp
Ground Cumin
1 tsp
Chilli Powder
2 Cans
Cooked Black Beans
2
Red Chillies
25 g
Fresh Parsley
2
Jarred Grilled Red Peppers
1 tbsp
Red Wine Vinegar
50 g
Parmesan
4
Eggs
8
Mini White Tortillas
2
Limes
Olive Oil
In Partnership With Aldi
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.
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Notes (1)
T
Tom T.
13 days ago
Is this missing a step where you add liquid? Says to drain the beans, but the image/video clearly has a sauce
Mob
10 days ago
·Admin
Hi Tom, thanks for this. We recommend adding a splash of the bean stock along with the beans. You can then add another splash of water at the end of step 2 to loosen the beans up, if you like. We've updated the recipe!
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.