Chipotle baked Beans with Eggs (4)
Ingredients
Instructions
  1. Split the chipotle lengthways on one side, then deseed and open it out like a book. Toast it in a dry pan on a medium heat, turning once, until it begins to smell fragrant – take care not to burn it – then transfer to a bowl, cover with boiling water and leave to soften.
  2. On a low flame, warm the oil in a large frying pan for which you have a lid. Add the onion, pancetta, garlic, bay leaves and a pinch of salt, and sweat gently for eight minutes.
  3. Lift the chilli from its hot bath, finely chop and add to the pan with the cumin. Cook for a moment longer, then add the beans, tomatoes and maple syrup. Add half a bean tin’s worth of water, season generously, then leave to bubble away for 10 minutes.
  4. Stir in the Worcestershire sauce and a little more seasoning, if it needs it. The mix should be quite wet, a bit like a bean stew, so if it seems a little dry, add a dash more water, to loosen.
  5. With the heat on very low, use a spoon to make four little hollows in the beans, spacing them out evenly, and crack an egg into each. Cover the pan and leave to steam/poach gently for three minutes, until the yolks look warm but not solid (if you prefer firmer yolks, just cook for a little while longer).
  6. Gently slide a spatula or serving spoon under each egg and transfer to a plate with some of the beans. Decorate with a blob of sour cream and a few coriander leaves and serve with toast.