Speedy Gonzales beans and fried eggs

Name: Speedy Gonzales beans and fried eggs
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 3 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 1 can(s) (425 ml each) chunky tomatoes; 1 can(s) (425 ml each) "Texas mix" (corn, kidney beans, peppers); 7-10 Tbsp Salt; 7-10 Tbsp Chilli powder; 4 Stem/s Parsley; 4 Eggs (Gr. M); 80 g grated gouda

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
3 TABLESPOONS Oil
1 TABLESPOON Tomato paste
1 can(s) (425 ml each) chunky tomatoes
1 can(s) (425 ml each) "Texas mix" (corn, kidney beans, peppers)
7-10 Tbsp Salt
7-10 Tbsp Chilli powder
4 Stem/s Parsley
4 Eggs (Gr. M)
80 g grated gouda

Directions

1
Peel and chop the onion and garlic. Heat 2 tablespoons of oil. Sauté onion and garlic. Stir in tomato paste, sweat briefly. Add 200 ml water, tomatoes and drained corn mix. Season with salt and chilli, bring to the boil and simmer for 5-7 minutes. Wash parsley, shake dry, remove leaves and chop coarsely.
2
Heat 1 tablespoon of oil in a large frying pan. Fry the eggs in it at medium heat until they are fried. Season with salt and sprinkle with cheese. Melt the cheese briefly. Arrange bean-tomato sauce and eggs, sprinkle with parsley. Serve with tortilla chips.