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Chilli beans with spicy eggs

Chilli beans with spicy eggs

Chilli beans and spicy eggs is a brilliant recipe for a late brunch. Seriously delicious and packed full of vege!
Serves: 4
Time to make: 1 hr 5 mins
Hands-on time: 30 mins


Make it gluten free: Check chilli powder, tomato paste and passata are gluten free.

Make it vegan: Omit the eggs.

HFG tip

If you can’t find curry leaves, look in an Asian market.

If using dried beans, you will need 140g. Cover with cold water and soak overnight. Drain and place in a pan and cover with plenty of cold water. Bring to the boil for 10 minutes. Simmer for 45 minutes.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

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