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Smoky Bean Baked Eggs

This delicious smoky bean baked eggs recipe is a take on a shakshuka, and is the perfect brunch dish for the whole family!

5 mins

Basic

MAKES 4

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INGREDIENTS METHOD

1 Medium Onion, diced
1 Yellow Pepper, sliced
2 Garlic Cloves, crushed
½ Red Chilli, diced
2 Packs Whitworths Protein By Nature Smoky Beans
1 tbsp Smoked Paprika
1 tsp Ground Cumin
1 tsp Ground Coriander
1 Tin Chopped Tomatoes
150ml Boiling Water
Salt and Pepper, to taste
4 Eggs
Handful Coriander, roughly chopped
2 Avocado, sliced, to serve

Over a medium hob ring, fry off the onion, garlic and pepper for 5 minutes, stirring regularly.
Microwave the smoky bean pouches for 2 minutes each.
Once the onion is golden, add in the heated Smoky beans and tumble through the fried vegetables.
Add the paprika, cumin and ground coriander to the pan and fry for 2-3 minutes.
Add in the tomatoes and water. Stir to combine. Season to taste and allow to simmer on a medium heat for 3 minutes.
Turn down to a medium heat. Make 4 pockets in the sauce using the back of a spoon and crack an egg in each one. Cover the pan and allow the eggs to cook for 4 minutes (for a runny yolk) to 6 minutes (for a hard yolk) until the yolks are to your preferred and egg whites are opaque.
Remove from the heat and sprinkle with the coriander. Serve with crusty sourdough bread and avocado.