Kidney Beans With Eggs And Cilantro

• 1 tbsp olive oil
• 1 None large red onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 None large red pepper, finely chopped
• 3 tsp chili powder
• 1 tsp smoked paprika
• 2 (13.5 oz) cans red kidney beans, drained, rinsed
• 1 (13.5 oz) can chopped tomatoes
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 4 None large eggs
• 6-8 sprigs fresh cilantro sprigs
• None None toast, to serve

1. Heat oil in a large, deep frying pan over medium heat. Cook onion, garlic and pepper, stirring, for 5 mins, or until onion has softened. Add chili powder and paprika. Cook, stirring, for 1 min, or until fragrant. Add beans, tomatoes, sugar, Worcestershire sauce and 1/2 cup water. Bring to a boil then reduce heat and simmer over low heat for 10 mins, or until sauce has thickened. Season to taste.
2. Meanwhile, place eggs in a small saucepan and cover with cold water. Bring to a boil then reduce heat and simmer for 3 mins. Run under cold water until cool enough to handle then peel.
3. Spoon bean mixture over toast. Tear eggs into pieces and place on top. Garnish with cilantro.

olive oil, red onion, garlic, red pepper, chili powder, paprika, red kidney beans, tomatoes, brown sugar, worcestershire sauce, eggs, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/34036 (may not work)