A good way to use up leftover rice, this dish works for brunch, lunch or dinner.
Serves: 4
INGREDIENTS
Pickles
1 red onion, thinly sliced
1 red chilli, thinly sliced
1 tablespoon raw sugar
⅓ cup apple cider vinegar
2 tablespoons water
Baked Eggs
2 cups steamed white rice
2 x 400-gram tins black beans, drained
¼ teaspoon cayenne pepper
1 teaspoon each ground cumin and smoked paprika
2 cloves garlic, thinly sliced
2 tablespoons extra virgin olive oil
sea salt and ground pepper
4 large eggs, size 7
Coriander Salsa
2 cups unsweetened Greek yoghurt
2 cups roughly chopped coriander or mint (or a mix)
2 tablespoons roughly chopped pickled jalapeños
METHOD
Equipment: Grease a baking dish.
Preheat the oven to 180°C fan bake.
Pickles: Place the onion and chilli in a small bowl with the sugar, vinegar and water. Whisk to combine then refrigerate until ready to use.
Baked eggs: Place the rice in the baking dish and pat down gently to even the top. Stir together the beans, cayenne pepper, cumin, paprika, garlic and olive oil. Season and spread over rice. Bake for 10 minutes then remove from the oven and gently crack the eggs onto the beans. Bake in the oven for a further 10-15 minutes, or until the eggs are just cooked.
Coriander salsa: Meanwhile, place the yoghurt, herbs and jalapeños in a food processor and whizz until smooth. Season and set aside until ready to serve.
To serve: Serve the baked eggs with pickles and coriander salsa.
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