Breakfast Baked Eggs with Spicy Beans & Crumbled Cheddar
Ingredients
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
To Serve
Toasted sourdough
Sprinkling of chopped parsley or coriander
Instructions
Serves: 4
Time: 30 minutes
Difficulty: medium
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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.
STEP 5
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.
STEP 6
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.
