Breakfast Baked Eggs with Spicy Beans & Crumbled Cheddar
1 tbsp rapeseed oil
1 red onion, sliced
1 garlic clove, crushed
1 – 2 tsp chilli flakes
1 tsp mild curry powder
1 tbsp sun dried tomato paste
2 tbsp sweet chilli sauce
1/2 tbsp dried mixed herbs
200g roasted peppers, from the jar
1 tin chopped tomatoes
2 400g tin cannellini beans, drained
Sea salt & cracked black pepper
4 large free range eggs
100g Wyke Farms Extra Mature Cheddar
Sprinkling of chopped parsley or coriander
Time: 30 minutes
Preheat the oven to 200C/180C fan/gas 6. In a frying pan heat the oil. When hot add the sliced onion and fry for 5 minutes until soft.
Add the garlic and fry for a further minute then sprinkle in the chilli flakes curry powder and fry for another 30 seconds, stirring continuously, to toast the spices.
Stir through the sun dried tomato paste and sweet chilli sauce along with the mixed herbs. Drain the peppers and roughly chop before adding to the pan.
Pour in the chopped tomatoes along with a can of water. Bring to the boil then turn down the heat to a gentle simmer. Pour in the beans and cook over a low heat for 10 – 15 minutes until the sauce has thickened.
Season to taste then transfer the beans to an oven-proof dish. Evenly sprinkle 50g of your grated Cheddar. Using a spoon, make 4 holes in the mixture before cracking the eggs into each well. Place in the oven and bake for a further 15 minutes until the eggs are just cooked.
Remove from oven and serve immediately. Crumble or grate your remaining cheddar and sprinkle evenly. Add freshly chopped herbs and serve alongside slices of toasted sourdough for dipping.