Jamie Magazine
By Jamie Oliver
About the recipe
A thick stew of black beans and poached eggs, this will keep you feeling fuller for longer. Don’t forget dollops of spicy salsa!
Recipe From
Jamie Magazine
By Jamie Oliver
3 red onions
2 cloves of garlic
2 sticks of celery
1 green pepper
1 red pepper
2 fresh red chillies
½ a bunch of fresh coriander
olive oil
½ a bunch of fresh thyme
2 x 400g tins of black beans
2 fresh bay leaves
4 large free-range eggs
1 tablespoon red wine vinegar
extra virgin olive oil
4 corn tortillas
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