Smoky baked bean breakfast bowls

Smoky baked bean breakfast bowls

TOTAL TIME 30 minutes | SERVES 4

INGREDIENTS

Olive oil/canola oil
2 peeled and minced garlic cloves
leaves of 2 rosemary sprigs
2 large, diced tomatoes
2,5ml (½ tsp) dried chilli flakes
2 x 410g tins baked beans in tomato sauce
salt and freshly ground black pepper to taste
a few drops of hickory liquid smoke (optional)
4 eggs
fresh basil sprigs

METHOD

HEAT a large frying pan over low heat and add a drizzle of olive/canola oil.

ADD 2 peeled and minced garlic cloves and leaves of 2 rosemary sprigs, and fry, 2 minutes.

ADD 2 large, diced tomatoes and 2,5ml (½ tsp) dried chilli flakes to the pan. Increase the heat to medium and fry, stirring, 5 minutes.

ADD 2 x 410g tins baked beans in tomato sauce and simmer, 10 minutes. Season with salt and freshly ground black pepper to taste, and add a few drops of hickory liquid smoke (optional).

BRING the bean mixture to a very gentle simmer and have 4 eggs at the ready. You’ll be poaching the eggs in the bean mixture, so make an egg-sized well on one side of the pan and add an egg to it, then add the 3 remaining eggs in the same way (you should have a pan of gently bubbly beans, with 4 eggs poaching in the beans).

COVER the pan with a lid and simmer until the eggs are cooked to your liking, about 4 minutes for medium.

SERVE in bowls, garnished with fresh basil sprigs.

Print Recipe

Smoky baked bean breakfast bowls

Breakfast – English

By Claire Ferrandi – Serves: 4

Total Time: 30 minutes

The perfect way to start the day. Try this recipe for smoky baked bean breakfast bowls. It only takes 30 minutes and is gluten- and wheat-free.

Ingredients

• Olive oil/canola oil
• 2 peeled and minced garlic cloves
• leaves of 2 rosemary sprigs
• 2 large, diced tomatoes
• 2,5ml (½ tsp) dried chilli flakes
• 2 x 410g tins baked beans in tomato sauce
• salt and freshly ground black pepper to taste
• a few drops of hickory liquid smoke (optional)
• 4 eggs
• fresh basil sprigs

Instructions

1

HEAT a large frying pan over low heat and add a drizzle of olive/canola oil.

2

ADD 2 peeled and minced garlic cloves and leaves of 2 rosemary sprigs, and fry, 2 minutes.

3

ADD 2 large, diced tomatoes and 2,5ml (½ tsp) dried chilli flakes to the pan. Increase the heat to medium and fry, stirring, 5 minutes.

4

ADD 2 x 410g tins baked beans in tomato sauce and simmer, 10 minutes. Season with salt and freshly ground black pepper to taste, and add a few drops of hickory liquid smoke (optional).

5

BRING the bean mixture to a very gentle simmer and have 4 eggs at the ready. You’ll be poaching the eggs in the bean mixture, so make an egg-sized well on one side of the pan and add an egg to it, then add the 3 remaining eggs in the same way (you should have a pan of gently bubbly beans, with 4 eggs poaching in the beans).

6

COVER the pan with a lid and simmer until the eggs are cooked to your liking, about 4 minutes for medium.

7

SERVE in bowls, garnished with fresh basil sprigs.

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ALSO SEE: Crispy baked egg tartlets

Crispy baked egg tartlets

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart  

Imka Webb

Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com