Cowboy chilli beans

Ready in 30 minutes Serves 6

2 Tbsp extra virgin olive oil

1 large onion, halved and finely sliced

2 cloves garlic, crushed

3 tsp ground cumin

1 Tbsp chipotle peppers in adobo sauce, chopped or pureed, or 1 tsp chipotle chilli powder (or more to taste)

2 x 400g cans chopped tomatoes

2 x 400g cans kidney beans, drained

1 Tbsp soft brown sugar

1 tsp salt

Ground black pepper

6 eggs (optional)

2 roasted red peppers, coarsely chopped (optional)

Flesh of 1-2 just-ripe avocados, finely

chopped

2 Tbsp chopped coriander or Italian parsley

In a large, deep frying pan, heat oil and gently fry onion until softened without browning (5 minutes).

Add garlic and cumin and cook for another minute. Stir in chipotle peppers or powder, tomatoes, beans and sugar and simmer for 10 minutes over low heat.

Season to taste with salt and pepper and loosen with a little water if mixture is too thick — it wants to be quite sloppy if using eggs.

To cook eggs, make 4 deep indents in the sauce with the back of a big spoon and crack an egg into each. Cover and cook until egg white is set (4-5 minutes). You can also poach eggs separately as for the vegetarian fry-up.

Scatter with red peppers and avocado and sprinkle with coriander or parsley to serve.

Match this with ...

Campo Viejo Cava Brut Catalunya NV ($25)

I can’t imagine enjoying my chilli beans either solo or sharing with another gringo without being able to sip this sophisticated cowboy from Catalunya in Spain. The Campo Viejo is an excellent apple blossom-stacked sparkler heaving with summer florals, savoury herbs and nougat notes. Made from xarel-lo, macabeo and parellada, this nectarine, apple and guava-gilded wine boasts dried herb complexity, has a rich, generously proportioned, incredibly textural mouthfeel and is the perfect partner for the chilli heat and creamy beans of this brunchy treat. vineonline.co.nz

— Yvonne Lorkin