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SPICY BEANS WITH POACHED EGGS AND SOURDOUGH

Prep/Cooking Time: 45-60 Minutes

Printable Version

Ingredients

  • 80g Red bell peppers
  • 80g Yellow bell peppers
  • 100g Red onion
  • 12g Garlic
  • 50g Tomato paste
  • 500g Canned chopped tomatoes
  • 1 kilo Cooked white beans
  • 4g Chili flakes
  • 50g Olive oil
  • Salt
  • Pepper
  • 8 Eggs
  • 20ml White wine vinegar
  • 4 Slices sourdough
  • 60g Green onions

Instructions

  • Peel the onion and garlic and remove any root
  • Finely chop and place in a thick bottom pan with the olive oil
  • Place over a high gas and cook till beginning to colour
  • De-seed the bell peppers and finely slice
  • Add the peppers and chili flakes to the pan and cook for 2 minutes
  • Add to the pan the tomato paste and stir through
  • Cook for 2 minutes and add the canned tomatoes to the pan
  • Bring to the boil then lower the gas
  • Simmer for 45 minutes until cooked through
  • Once cooked through drain the beans and add to the pan
  • Bring to the simmer and cook for 10 minutes
  • Remove from the heat and season to taste with the salt and pepper
  • Either cool and reserve in the fridge or use immediately
  • To serve drizzle the sourdough with the olive oil
  • Place in the panini grill to toast and mark
  • Crack the eggs into boiled water (with white wine vinegar added)
  • Poach the eggs till runny in the yolk
  • Spoon the bean mix into the serving dish
  • Remove the poached eggs from the water and dry over paper
  • Place the eggs atop the beans
  • Remove the sourdough from the grill and cut into halves
  • Place on the side of the dish
  • Top with the sliced green onions