This post follows on nicely from the last one. The link? Both recipes were shared with me by Emirates cabin crew. A complete coincidence, but not surprising I suppose living where I do. I have decided that the best thing to do with the blog while living in Dubai is to collect international recipes – this recipe is number two in the series and shared with me by Raquel who is Portuguese – although the recipe is Mexican. You can follow Raquel’s travels on Instagram here.

Ingredients

• 1 Onion
• 4 tomatoes
• a red pepper/ capsicum
• a bay leaf
• ground black pepper
• a 400g can of beans (such as red kidney beans)
• eggs (maybe one per person – how hungry are you?!)
• chopped coriander or parsley to garnish.

Method

Chop one onion and throw it in a pan with some olive oil. Let it fry for a bit and add four chopped tomatoes, red capsicum to your liking, a bay leave and some ground black pepper. Add some organic tomato puree. Let it cook for 3 minutes. Add a 400g can of beans (I used red beans) and let it cook for 2 minutes. I smashed the beans a bit to release its flavor into the stew. Add the eggs (as many as you like), some salt and cover the pan. Let it cook for 5 minutes. At the end sprinkle some coriander or parsley and voilà!

Serve on a slice of bread.

Yum!