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Brunch Beans With Eggs

Brunch Beans With Eggs

 

Category, , , DifficultyBeginner

The secret here is to have an amazing tomato sauce. Sometimes I make it spicy like a bloody mary and other times I keep it simple and zingy. It really is up to you how you season it. In this video I have kept it dead simple. enjoy!!

Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
 2 Cloves of Garlic
 400 g Tinned of Tomatoes
 1 Jar of Butter Beans (570 g wet weight 350 g drained weight)
 2 Large Handful of Fresh Spinach (or frozen equivalent)
 4 Eggs
 1 tbsp Red Wine Vinegar
 2 tsp Chipotle Paste or Smoked Paprika (optiona)
 2 tbsp Olive Oil
 Salt and Pepper (to taste)
1

Go through the ingredients list and prepare all ingredients. This is one of those occasions where it all needs to be on hand as you cook

2

Heat olive oil in a pan and add your crushed garlic. Stir it about for a few seconds to coat it in the oil but don’t aim to cook it through at this point or it will burn

3

Add your can of tomatoes and stir them around to stop the garlic burning

4

Add red wine vinegar and stir, season with salt and pepper (it is at this point you add the chipotle paste or smoked paprika, depending on the end taste you are going for)

5

Throw in the spinach and butter beans and allow to heat through

6

Make a little well in the tomato sauce before adding each egg. Pop a lid on the pan and cook the eggs until they are how you like them

7

Serve in a bowl with some crusty bread!

8

Note: This recipe serves four as a breakfast dish with crusty bread, but if eating as a main meal or without the bread then this serving size will be reduced. This makes a wonderful lunch served with a chunk of sourdough bread or even a brunch. When I have time I make it for breakfast. Especially when I make a big batch of my tomato sauce which I use on pizza, pasta and for everything in between. When you have something handy like that, then the world really is your oyster!

 

Ingredients

 2 Cloves of Garlic
 400 g Tinned of Tomatoes
 1 Jar of Butter Beans (570 g wet weight 350 g drained weight)
 2 Large Handful of Fresh Spinach (or frozen equivalent)
 4 Eggs
 1 tbsp Red Wine Vinegar
 2 tsp Chipotle Paste or Smoked Paprika (optiona)
 2 tbsp Olive Oil
 Salt and Pepper (to taste)

Directions

1

Go through the ingredients list and prepare all ingredients. This is one of those occasions where it all needs to be on hand as you cook

2

Heat olive oil in a pan and add your crushed garlic. Stir it about for a few seconds to coat it in the oil but don’t aim to cook it through at this point or it will burn

3

Add your can of tomatoes and stir them around to stop the garlic burning

4

Add red wine vinegar and stir, season with salt and pepper (it is at this point you add the chipotle paste or smoked paprika, depending on the end taste you are going for)

5

Throw in the spinach and butter beans and allow to heat through

6

Make a little well in the tomato sauce before adding each egg. Pop a lid on the pan and cook the eggs until they are how you like them

7

Serve in a bowl with some crusty bread!

8

Note: This recipe serves four as a breakfast dish with crusty bread, but if eating as a main meal or without the bread then this serving size will be reduced. This makes a wonderful lunch served with a chunk of sourdough bread or even a brunch. When I have time I make it for breakfast. Especially when I make a big batch of my tomato sauce which I use on pizza, pasta and for everything in between. When you have something handy like that, then the world really is your oyster!

Brunch Beans With Eggs

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