Baked eggs with beans

Serves:

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, finely chopped
• 1 tsp smoked paprika (regular will be fine!)
• 1 tsp ground cumin
• 1 tin (400g) four bean mix
• 1 tin (400g) chick peas
• 1 tin (400g) diced tomatoes
• 2 eggs
• 2 pieces of toast
• 1 fresh lime, for squeezing onto finished eggs
• fresh coriander
• chilli (optional)

Method

Heat a small pan with a tablespoon of olive oil at medium heat.  Add garlic and fry until fragrant, for about a minute. Add the paprika and the cumin. Stir well. Next, add the beans, the chickpeas and tomatoes. Cook for 10 minutes.

Using the back of a soup ladle, press a hollow into the mix to place the eggs. Crack the eggs into a cup and then slide from the cup into the hollows created by the spoon.

Cover the pan and cook gently until eggs are cooked.

Serve with toast, salt and pepper, a squeeze of lime, and fresh coriander and chilli.  

Find more breakfast recipes

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• Bacon and egg muffins
• Lemon butter
• Apple & hazelnut bircher muesli

Serving Suggestions

Note

• Regular paprika is fine if you can’t find the smokey kind.
• Sliding the eggs from a cup ensures that you aren’t sliding a rotten egg into your beautiful bean mix.
• This recipe was created by Ruth Bruten of GourmetGirlfriend. You can follow her on Pinterest  or visit her on Facebook.