recipe: Eggplant, Capsicum & Black Bean Stir Fry

This dish is perfect for a week night cooking when you don't have much time and want something quick, healthy and good! I will definitely repeat this one. Serves 4:
3 tsp olive oil, 2 red capsicums thinly sliced, 2 eggplants sliced lengthways and then cut into 3-4 cm pieces, 6 spring onions, 1/4 cup black bean sauce, 1/2 cup water, salt and pepper to season, steamed or boiled rice to serve

1. Heat oil in a large wok or sauce pan in high heat;
2. Add chopped eggplant, reduce to medium heat and cook eggplant for about 8 minutes, stirring frequently;
3. Chop 5 spring onions into 4 cm pieces and add to the eggplant. Add sliced capsicum and cook for another 5 minutes;
4. Add black bean sauce, stir to combine and add water. Simmer covered for about 5 minutes. - or until capsicum is tender but not overcooked. Season with salt and pepper. Serve topped with thinly sliced spring onion on top of rice. (chopped coriander will also add a nice finish touch to it)

Enjoy!

recipe: Roast Pumpkin and Lentil Salad

This dish is very simple, but really yummy and quite filling, plus is full of good things for you!

Serves 4:

1kg pumpkin, 2 tsp cumin, 1x 400g can lentils drained & rinsed, 1/3 cup dried cranberries, 1 tbsp toasted pepitas (sunflower seeds), 2 tbsp thyme leaves, 100 g baby spinach, 2 tsp grated lemon rind, 1/4 cup lemon juice, salt and pepper to season

1. Pre-heat your oven to 180C. Wrap the pumpkin entirely in aluminium foil, place in a bakin gtray and bake for about an hour, turning every 20 minutes - it might take a bit more or less to be completely cooked - you can chop the pumpkin in small cubes and roast it like that instead if you are strong enough to chop one of those babies!;
2. In a bowl, place lentils, spinach leaves, lemon rind and mix well;
3. When the pumpkin is cooked, chop its flesh into small cubes. Season with cumin and add it to the salad bowl;
4. Add cranberries, pepitas, thyme and lemon juice. Season with salt and pepper, mix and make sure seasoning is even and serve;

recipe: Another Potato Tortilla

This isn't really a Spanish tortilla, but it surely does the trick, plus there isn't much cooking involved, you basically just have to prepare some stuff, stick it in the oven and wait.

Serves 4:
3 tsp olive oil, 4 large potatoes, 3 garlic cloves crushed, 2 onions thinly sliced, 8 eggs, 1 tbsp thyme, 1/2 tsp paprika, salt and pepper, mixed salad to serve

1. Peel the potatoes, place them in a sauce pan, cover with water and bring to a boil. Simmer covered for about 10- 15 minutes or until cooked through. Drain and let cool;
2. Pre heat the oven to 180C;
3. Heat oil in a large frying pan. Add garlic and onion and cook for about 10-15 minutes on low- medium heat until soft. Season with salt and pepper and reserve;
4. Grease a round oven proof dish with olive oil.
5. In a bowl beat the eggs, season with thyme, pinch of paprika, salt and pepper and reserve;
6. Slice the potatoes lengthwise and place one layer on the bottom of the oven dish. Top with half of the onion mixture and 1/3 of the egg mixture. Repeat until you finish with the third layer of potatoes and the remaining 1/3 of the egg mixture. Sprinkle remaining paprika over the tortilla.
7. Bake for about 30--40 minutes or until top is golden. (check regularly to make sure eggs are cooked through)

Serve with some salad or rice. Enjoy.

recipe: Chili Bean Nachos

This dish is really nothing special in terms of cooking, its dead easy, and sooo good, I feel like eating it again right now just thinking of it...

Serves 4:

2 tsp olive oil, 1 large zuchinni, 1 onion chopped finely, 1 garlic clove crushed, 2x 400g cans kidney beans drained and rinsed, 1x 400g can chopped tomatoes, 2 tsp mexican taco seasoning, chopped coriander, 150g corn chips, salt & pepper, extra spring onion , *cheese and Greek yoghurt to serve

1. Pre heat your oven to grill - only if you are grating cheese, if you are like me and don't like cheese, you won't need an oven;
2. Heat oil in a sauce pan, add onion and garlic and cook until soft;
3. Grate the zucchinni and add to the pan. Add mexican seasoning and cook in medium heat until zucchini is fragrant and soft;
4. Add kidney beans, diced tomatoes and simmer for about 15 minutes. With a potato masher, coarsely mash half of the beans. Season with salt and pepper, add coriander and reserve;
5. Divide bean mixture among serving bowls. Top with nachos, spring onion and yoghurt and serve. (if using cheese top chips with cheese, grill for about 8 minutes or until melted, top with greek yoghurt and spring onions and serve).

Perfect.

recipe: Chargrilled Polenta with Bean & Tomato Salsa

This recipe is really easy, but you need to start at least 40 minutes ahead of serving.


serves 4:
1 cup instant polenta, 1 tbsp dijon mustard, salt and pepper, 1x 400g can cannellini beans, 2 large tomatoes chopped finely, 1/2 red onion chopped finely, 1 green capsicum chopped finely, 1 garlic clove chopped finely, 1 cucumber chopped finely, olive oil, balsamic vinegar, dry oregano, salt to season

1. Heat 3 cups water in a small sauce pan and bring to a boil. Add polenta, stirring constantly, mustard and a bit more water if necessary. When the polenta is soft, remove from heat, season with salt and pepper and place in a rectangular dish. Let cool in the fridge for at least half an hour;
2. Drain and rinse the beans and place them in a large salad bowl;
3. Add chopped tomatoes, onion, capsicum, cucumber and garlic. Mix well;
4. Season with 1 tbsp olive oil and 2 tbsp balsamic vinegar (or to your taste), add the oregano, salt and reserve.
5. When the polenta is hard enough to cut, heat a grilling skillet on high heat and brush with a bit of olive oil;
6. Divide the polenta in 4 and then cut wedges to char grill. Grill them a couple of minutes each side until slightly dark and place them on serving plates. Top the polenta with the salsa, top with cracked black pepper and an extra drizzle of olive oil to finish.

Marvellous!

recipe: Quick Dahl

Easy easy recipe, very warming on a cold night, and quite quick! Plus, you can use staples on your pantry - I had them because I love spices and uncommon pantry items...- and wrap dinner in no time!

Serves 2:

1 onion finely diced, 2 tsp grated ginger, 2 garlic cloves crushed, 1 tomato diced, 3/4 cup red lentils, 3 tsp olive oil, 1/4 cup curry leaves, 2 cups water, 1 tbsp curry powder, salt and pepper to season

1. Heat oil in a sauce pan. Add onion, garlic and ginger and cook until soft;

2. Add curry powder and stir to combine.
3. Add lentils, curry leaves, tomato and water. Bring to a boil, reduce heat, cover and simmer until lentils are cooked. (about twenty minutes). Check every 5 minutes or so, and add more water if necessary.
4. Season with salt and pepper and serve with greek yoghurt.

recipe: Capsicum soup with chickpea dukplings

This soup is very simple, and the chickpea dumplings...well, I just had to try them when I found the recipe...they weren't AMAZING, but they went quite well with the soup and are a great substitute for bread.

Serves 4: 2 red capsicums diced, 1x 400g can diced tomatoes, 1 brown onion finely diced, 2 garlic cloves crushed, 2 tsp olive oil, 3/4 cup chickpea flour, 3/4 cup self raising flour, 1 cup Greek yoghurt, 1 egg, 1 tsp cumin, lemon juice, salt and pepper

1. In a bowl, mix chickpea flour, self-raising flour, yoghurt, egg and cumin. Mix well to form a dough, season with salt and pepper - and maybe a bit of lemon juice - and stand for at least 15 minutes;
2. Heat the olive oil in a sauce pan, add onion and garlic and cook until soft;
3. Add chopped capsicum and cook for about 10- 15 minutes;
4. Add chopped tomatoes, 2 cups water and bring to a boil. Simmer for another 10-15 minutes, season with salt and pepper and blend until you have a smooth soup. Add more water if necessary,;
5. In another sauce pan boil some water. With 2 spoons, form 12 dumplings and add them to boiling water. When they float to the surface, remove and add to capsicum soup;
6. Finally add chopped parsley, and divide among individual bowls.

Hope you like it!

recipe: Stuffed Tomatoes with Baked Zuchinni

This dish looks a bit difficult and has a tiny wow factor, but its actually quite easy, you just need a bit of patience to hollow those tomatoes.

Serving 4:
8 large tomatoes, 1 onion finely chopped, 1/2 tsp cinnamon, 1/2 tsp allspice, 1/4 cup fresh mint, 1x 400g canned chickpeas drained and rinsed, 2 zucchinis chopped coarsely, 1/4 cup flaked almonds, 1/4 cup currants, 3/4 cup basmati rice, 3 tsp olive oil, salt/pepper, balsamic vinegar and extra olive oil

1. Pre Heat the oven to 180C.
2. Cup tops of tomatoes, reserve and remove inner flesh. Chop finely. Place hollowed tomatoes in a baking tray lined with foil;
3. Cook rice in boiling salted water, drain and reserve;
4. Heat oil in a sauce pan, add onion and cook until soft. Add spices, cook until fragrant and chopped tomatoes. Add rice and stir to combine;
5. Add chickpeas, chopped mint. almonds and currants. Season with salt and pepper;
6. Fill the tomatoes with rice mixture and cover with tomato tops; Add the chopped zucchini to the baking tray, season with olive oil, balsamic vinegar and salt;
7. Bake for about half an hour and serve.

- I couldn't use all the rice mixture - just save it to accompany another dish.

recipe: Rice & Gremolata Soup

I had promised this recipe a while ago when I didn't have time to post it, so here it goes.

Serves 4: 2/3 cup basmati rice, 1 silverbeet thinly sliced, 1 fennel bulb chopped, 1 onion chopped, 2 tsp olive oil, about 2 L water, 2 garlic cloves crushed, 1 tbsp lemon rind, 3 tbsp lemon juice, 1 tbsp lime rind, 2 tbsp lime juice, 3 tbsp chopped basil, 3 tbsp chopped parsley, salt and pepper, extra olive oil to drizzle

1. For the gremolata: Mix chopped basil, parsley, lemon and lime rind, lemon and lime juice and garlic in a bowl. Mix well, season and reserve;
2. In a large sauce pan heat oil, add onion, fennel and cook until soft;
3. Add rice, , water and simmer covered for about 10 minutes;
4. Add silverbeet, (add more water if necessary), cover and simmer for another 10 minutes. When the silverbeet and rice are thoroughly cooked, add the gremolata, correct seasoning and serve.

I topped it with extra olive oil and some fried shallots from the Asian grocery!

recipe: Carrot & Orange Soup

This recipe is a bit unusual, but if you are looking for a makeover on a normal carrot soup, try it. Besides it's really, really healthy and low fat!

Serves 4: 1Kg carrots peeled & chopped, 1 onion chopped, 2 tsp olive oil, 1 orange, 1 vegetable stock cube, 1.5L water, chopped parsley, salt and pepper to season and nice garlic bread to serve

1. Heat oil in a large sauce pan. Add onion and cook until soft;
2. Add carrots, stock cube, water and 2 orange peels. Bring to a boil, cover and simmer for about 15 minutes or until carrots are soft;
3. Remove orange peel and blend the soup until you have a puree - you might need to add more water if necessary.
4. Add the juice of the orange, chopped parsley, season with salt and pepper and serve.

PS - Thanks to my lovely 'elf' helper for reminding me to include the JUICE of the orange in the recipe...

recipe: Jamie's Amazing "Curry" & Flatbreads

I found this recipe in a magazine and thought..."humm, another roast vegetable curry ha?..." and then I read it and when the word "banana" appeared I was caught...and decided to try it...and it ended up being on eof the most delicious curries I have ever had, and it made me really proud...although, some people say it isn't really a curry because there aren't any curry leaves, curry powder or paste in it...nevertheless, I hope you try making it, and if I don't get any feedback on this recipe, then this blog is really a waste of my time...

Serves 4: curry:
1kg pumpkin, 1 cauliflower cut into florets, 1 x 400g can chickpeas drained and rinsed, 1 tbsp garam masala, 200 ml coconut milk, 1 red chili finelly chopped, 2 garlic cloves crushed, 3 tsp grated ginger, 1/2 bunch basil leaves, 1/2 bunch mint leaves, 1 bunch coriander leaves, 1 banana sliced, salt & pepper to taste, 2 tsp olive oil, 3 tbsp lime or lemon juice, 2 tsp butter, 1 garlic clove thinly sliced, 1 tbsp chopped coriander

flatbreads: 125g flour, 1/4 tbsp baking powder, 125g natural greek yoghurt

1. Pre heat your oven to 190C. Place pumpkin in a lined tray and bake for 20 minutes. At that stage place cauliflower and bake for another 15 minutes or until slightly charred. Remove from the oven to cool. Chop pumpkin into bite size pieces and place all the vegetables in a large bowl. Season with garam masala and set aside;
2. In a bowl, mix flour, baking powder and yoghurt. Mix well until you have a smooth paste. Knead in a floured surface for a couple of minutes place it back in the bowl, cover with cling film and set aside;
3. In a food processor or a large mortar and pestle place garlic, ginger, chilli and and grind. Add herbs, banana, lime juice and process until you have a paste;
4. Heat oil in a sauce pan. Add curry paste and cook for a couple of minutes;
5. Add chickpeas, pumpkin, cauliflower and coconut milk. (Add some water if too dry) Simmer for about 10 minutes;
6. Season with salt, pepper and more lemon juice if necessary. Reserve.
7. Heat butter in a small sauce pan, add sliced garlic and chopped coriander and reserve;
8. In a floured surface knead the dough to make 3 "round-ish" flat breads. Slice them through the middle;
9. Heat a skillet and without using any oil, grill the flat breads one by one each side until bubbles form and they are slightly charred. Brush them with the garlic butter mixture;

Serve the curry with the flat breads and honestly....let me know if this isn't one of the best curries ever!
There is a bit of work with the flat breads, but the curry couldn't be easier so try it and enjoy it.

recipe: Tomato and Tamarind Soup

This Asian inspired soup is a bit sour, so if you are not a fan, reduce the amount of tamarind puree. I really liked it but do believe it is an acquired taste.

For 4 people: 2 tsp olive oil, 4 lemon grass stalks outer leaves removed & thinly sliced, 2 garlic cloves crushed, 2 tsp grated ginger, 1 red chilli finely chopped, 1/2 tsp ground cumin, 1 tsp ground coriander, 2 x 400g can diced tomatoes, 1/3 cup tamarind puree, 1/3 cup basmati rice, salt and pepper to season, coriander leaves to serve

1. Heat oil in a sauce pan. Add garlic, ginger, lemon grass, chili and cook for five minutes.
2. Add cumin, coriander and stir. Add tomatoes, tamarind puree and 3 cups water. Simmer for 10 minutes;
3. Blend the mixture well with a mixer and add rice. Simmer for another 10 -15 minutes or until rice is cooked. Season with salt, pepper (you could also use brown sugar if its too sour for you).

Serve drizzled with a bit of olive oil, black pepper and the coriander leaves.

recipe: Carrot & Tarragon Soup

I didn't find fresh tarragon for this soup, so I used dry..if you can, use the eone, cause it makes some difference. This is a very mild flavoured, really healthy and low fat soup, that you can serve as a starter or as a main meal, and it will fill you with vitamins and all the goodness from the carrots. My parents used to tell me carrots would make my eyes beautiful so...give it a go.

Serves 4: 1 Kg carrots, peeled and coarsely chopped, 1 medium potato peeled and chopped, 1 onion chopped, 2 tsp tarragon, 2 vegetable stock cubes dissolved in 1.25l water, yoghurt and lemon juice to serve

1. Heat water with stock cubes in a large sauce pan;
2. Add chopped veggies, and simmer covered until the vegetables are tender;
3. Blend the soup, add 1 tsp tarragon and season with salt;
4. Mix greek yoghurt and some lemon juice in a separate bowl, season with remaining tarragon salt and pepper and serve the soup with it.

recipe: Red lentil and Pumpkin Lasagne

As always, I am not using cheese on my recipes, but you are of course free to do whatever you want, and since we are talking about lasagne, go nuts...and let me know how it went!

Serves 6: 1/2 Kg pumpkin chopped, 1 brown onion chopped, 1/2 red capsicum diced, 3 garlic cloves crushed, 1x 300g can red lentils drained & rinsed, 2 x 400g can chopped tomatoes, 2 1/2 cups water, 1 stock cube, 3 tsp olive oil plus extra to grease, 5 fresh lasagne sheets, 1 cup skim milk, 1 tbsp cornflour, 1/2 tsp nutmeg, salt and pepper to taste

1. Pre heat your oven to 180. Place pumpkin on a tray lined with baking paper and bake for about 20 minutes until it gets soft;
2. Heat oil in a sauce pan. Add garlic, onion and cook until golden. Add capsicum, lentils and cook for less than a minute. Add tomatoes, water and stock cube and let simmer for 20 minutes covered.
3. Add roasted pumpkin to sauce and cook for another 5 minutes. Adjust flavours (you can add some herbs here if you want - I had some parsley that was perfect for this.) and set aside;
4. In a small sauce pan, heat milk and cornflour, stirring until it thickens a bit. Add nutmeg, season with salt and pepper and set aside;
5. Brush an oven proof deep dish with olive oil. Start layering your lasagne - 1/3 of the sauce on the bottom, 1 1/2 sheets lasagne on top and so on until you are out of sheets and sauce. Top with white sauce and stick it in the oven. Bake for about half an hour uncovered and serve with a fresh cucumber salad.

Glorious!

recipe: Curried Pumpkin and Lentil Soup

This soup is so simple, and the final result is beautiful. I love the sweetness of the spices and when you serve it with fresh mint leaves and a dollop of greek yoghurt its perfect.

serves 6: 2 tsp olive oil, 1 onion chopped, 1 Tbsp curry powder, 1 Kg pumpkin chopped, 2/3 cup dry red lentils, 2 vegetable stock cubes, 1.25 L water, 1 tsp ground cumin, 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp ground coriander,

1. Heat oil in a large sauce pan. Add onion and cook until soft;
2. Add spices stirring to coat;
3. Add chopped pumpkin, lentils, water and stock cubes, and bring to a boil. Reduce heat, cover and simmer for about half an hour or until pumpkin is very soft;
4. Blend the soup until you get a creamy texture, adding more water if necessary;
5. Season with salt & pepper.

Serve with garlic bread with some chopped mint and greek yoghurt.

recipe: Ginger & Shallot Brown Rice Stir-Fry

This recipe is not one of the best I have ever made, there was something missing that I cant really point out, so if you try it, and have any suggestion, let me know. It was still good.

Serves 4: 1 cup brown rice, 1 tbsp olive oil, 1 tbsp grated ginger, 2 garlic cloves thinly sliced, 1 handful snowpeas trimmed, 2 medium carrots grated, 5 button mushrooms sliced, 1 cup frozen peas, 1 handful baby spinach chopped, 2 eggs lightly beaten, 2 tbsp soy sauce, 3 shallots thinly sliced



1. Cook the brown rice in salted water, drain and reserve;
2. Heat the oil in a sauce pan, add garlic, ginger and carrot.
3. Add mushrooms, snow peas and shallots stirring to combine;
4. Add frozen peas, rice and season with the soy sauce, salt and pepper;
5. Finally add the eggs previously beaten and stir everything together until eggs are cooked.
Serve.

recipe: Tomato & Bread Soup

This recipe came from some book I had around and then I changed it and it became quite similar to something my mother has made since I can remember - 'Acorda de Tomate' - my favourite soup of all times! Needless to say you HAVE TO MAKE IT! Its also really easy and in winter, one of the best things you will eat.

Serves 4:
6-7 large ripe tomatoes, 1 bay leaf, 1 tbsp olive oil, 3 garlic cloves crushed, 4 eggs, water, chopped parsley or coriander, stale sour-dough slices- 2 per person should be enough-, salt & pepper & extra olive oil to drizzle

1. Heat water in a sauce pan and bring to a boil. Slice a cross on the bottom of each tomato and place in the boiling water for a couple of minutes. Plunge them in a bowl of cold water and remove skin; 2. Heat oil in a large sauce pan and chop the tomatoes; 3. Add the bay leaf and the garlic and fry for a couple of minutes; 4. Add the chopped tomatoes and let them cook slowly until they melt a bit; 5. Cover the tomatoes with water and let simmer for about 10- 15 minutes. Season with salt and pepper and the fresh herbs; 6. In another sauce pan heat some water. Add some white vinegar and when it boils, swirl a wooden spoon and add the eggs to poach; Leave them for a couple of minutes and then remove from heat - they should be a bit runny inside; 7. Place the bread on the bottom of a bowl, cover with the tomato soup, top with the poached egg, season with some salt, pepper, herbs and extra olive oil.

I think I'm salivating a little.

recipe: Aloo Gobi

Aloo Gobi is an Indian/ Pakistani dish (correct me if I am wrong) and I love it!
This recipe isn't in anyway original since I got it from Ms Nigella Lawson, and she admits to have had some fiddling with it...anyway, its great as a main dish, or you can use it to accompany other dishes, like grilled chicken or whatever you fancy.
Hope you like it and say thanks to Nigella!

Serves 3 or 4 as a small meal:
500-600g potatoes, 1 cup cauliflower florets (I couldn't find it so I had to use frozen cauliflower+broccoli - it was fine), 1 onion chopped,1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp groun coriander, 1/4 tsp turmeric, 1 tsp grated ginger, 1/4 cup water, juice of a lemon, salt & pepper to taste, 2 tsp olive oil

1. Heat enough water to cover the potatoes in a large sauce pan. Cook the potatoes until they are soft. Drain, let cool and peel. Chop them into cubes;
2. Use the remaining water to cook the cauliflower for a couple of minutes;
3. Heat the oil in a sauce pan, add mustard and cumin seeds and cook until they start to pop. Add choppped onion and cook stirring occasionaly.
4. Add cauliflower, remaining spices and water. Let it simmer for about 10 minutes (less if you are using frozen veggies). Add potatoes, stir to coat and season with salt, pepper and lemon juice.

Serve.

recipe: Eggplant and Cannellini Bean Soup

This is one of my favourite soups. Its quite different form the ones back home since I am using eggplant but it has the thickness I am used to in Portugal. Love the smokiness of the eggplant and that little bit of chilli just completes the flavour. Serve it sprinkled with some cumin, basil leaves or even some lemon juice and nice crusty bread...lovely!

Serves 4 (as a main meal or 6 as a starter):
3 large eggplants, 2x 400g cannellini beans drained and rinsed, 4 tsp olive oil, 3 garlic cloves crushed, 1 red chili finely diced, 1 tbsp chopped parsley, 1 tbsp chopped basil, 1 chicken stock cube, about 2L water ( you should add less or more depending on how you like it - I like it quite thick), salt & pepper to taste

1. Heat your oven grill and line a baking tray with some foil. Pierce the eggplants quite a few times, place them in the baking tray and grill for about half an hour (turning every 10 minutes) or until its wrinkled and soft. When ready, remove from oven and let cool for a bit. Slice them halfway and scoop the flesh form the inside. Reserve;
2. Heat the oil in a large sauce pan. Add garlic and chilli and cook for a couple of minutes until fragrant. Add eggplant flesh and stir to coat;
3. Add beans to the sauce pan, stock cube and water. Bring to a boil and cook for about 5 minutes; 4. Reduce heat, and blend the contents of the sauce pan until you get a thick cream. Place it back on the pan and add more water if necessary. Add parsley and basil, season with salt and pepper and you should be ready.

Serve in individual bowls topped with some ground cumin, a couple of basil leaves and eat it warm.

recipe: Mexican Inspired Beans - photos soon

This recipe is quite flexible and its perfect for a sunday brunch, you can add other vegetables or some meat if you wish, I made it vegetarian, and it was pretty quick and easy to make.

For 2:

1x 400g can mix beans, 2 garlic cloves crushed, 2 diced tomatoes, 1/2 red capsicum diced, 1 tsp olive oil, 1 tsp cajun spice mix or taco seasoning (a mixture of cumin, chili, paprika), 2 tbsp tomato paste, 2 corn tortillas, 2 eggs, salt and pepper to taste and a sprig of chopped coriander

1. Pre heat your oven to 190C;
2. In a fry pan, heat the oil, add garlic and cook for a couple of minutes;
3. Add tomatoes, capsicum and spice mix. Add beans (previously drained and rinsed) tomato paste and stir well to combine. Correct flavours and set aside;
4. Place each flour tortilla in a small oven proof dish. Fill the tortilla with half of the bean mixture. Make a small hole in the centre of the bean mixture and carefully crack each egg to fit into it. Season with salt, black pepper and top with coriander.
5. Bake the beans for about half an hour ( or until the eggs are coked through) and serve.