Green beans and eggs

When this recipe for an egg and green bean skillet popped up in my RSS feed, I have to be honest and say it didn't jump out at me. But it must have somehow lodged in my mind, because, after the gym and hungry that's exactly what I found myself typing into Google.

I got loads of search results! Who knew that eggs and green beans were a thing? Apparently it's a pretty popular dish in Mexico, and as a result has spread into the US as a side dish. So, loosely inspired by this recipe for Mexican green beans and eggs, this is what I made.

Serves 1

Vegetarian, gluten free

Ingredients

1 tbsp sunflower oil

1 small onion, finely chopped

1 clove garlic, minced

1 tsp chilli (I use Lazy Chilli from the jar)

100g green beans, topped & tailed and cut into bite-sized pieces

5 cherry tomatoes, halved

salt & pepper to taste

2 eggs, beaten

Directions

In a decent size frying pan, heat the oil over a low heat. Add the onion and cook until soft and translucent.
Add the garlic and chilli and cook for a further minute or two.
Add the green beans, tomatoes, and seasoning and cook for a further 5-10 mins, until the beans are done to your liking.
Add the eggs, and stir. Cook until just set - this will only take a minute or two.
Serve immediately. I ate mine with spicy rice, but you could also have it alongside tacos, perhaps with some salsa and beans to make more of a meal of it. A bit of cheese sprinkled over the top (perhaps feta?) would also be nice.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)

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