SUNDAY SUPPERS

Spicy Black Bean Baked Eggs and Rice with Coriander Salsa (gf) (v)

A good way to use up leftover rice, this dish works for brunch, lunch or dinner.

PICKLES

1 red onion, thinly sliced
1 red chilli, thinly sliced
1 tablespoon raw sugar
¼ 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 jalapenos

EQUIPMENT: Grease a baking dish.