Black bean and egg pot (4p)

1 can black beans

1 onion

2 garlic cloves

300 g chorizo

1 tea spoon cumin

1 tea spoon coriander

2 dl sweet corn

1 can tomatoes

4 eggs

1 dl chopped fresh coriander

olive oil

salt and pepper

Peel and cut the the onion and garlic. Slice the chorizo. Fry the onion and garlic in olive oil for a few minutes. Add the chorizo, cumin and coriander and fry for another 2 minutes. Add the corn, beans, canned tomatoes, salt and pepper. Add 1 dl water and stir. Crack the eggs gently into the pot separated from each other and cook for 5 minutes. Sprinkle the fresh coriander on top. Serve with rice a salad or some white bread.