My breakfast on work days is often being skipped or in a rush. When it comes to weekends, however, I try to take my own sweet time and enjoy a good hearty breakfast. I love cafe-styled breakfasts. Smoked salmon and poached eggs is my usual pick but lately I have been loving the clay-pot eggs with spicy beans served in Factory Espresso near my house.
When I don’t feel like the dressing up to go out for breakfast, I try to emulate cafe-style breakfast at home. Sometimes, it’s equally satisfying enjoying breakfast in my pjs. No makeup and effortless dressing is what I needed to completely unwind in the comfort of my own home while enjoying my recreation of my favourite dish of the moment.
Baked Eggs with Spicy Beans
(tweaked from the BBC GoodFood)
Makes about 3 to 4 portions depending on the size of the ramekins (I used Maxwell & Williams Microstoven 13.5 cm Round Au Gratin Dish which fill 3 of these dishes.)
- 3 to 4 eggs (see above)
- A can of 400g (14 oz) net weight Cannellini beans, rinsed with water & drained
- A can of 400g (14 oz) chopped tomatoes
- 2 cloves of garlic
- 1/2 tsp chilli flakes (adjust to taste)
- 1 tbsp chopped fresh coriander (leaves & stalks), chopped (leave some for garnish)
- 1 tsp ground paprika
- Salt, sugar and pepper to taste
- Olive oil
- Toasted bread soldiers for dipping
(1) Heat the oil in a small pot. Add garlic and chilli flakes and saute until aromatic. (2) Add the beans followed by the chopped tomatoes and paprika. Let it simmer over low-medium heat until slightly thickens, covered. (3) Add chopped coriander and continue to simmer for a minute or so. (4) Check seasonings. Add salt, sugar and pepper to taste. (5) Divide the bean mixture into the ramekins/dish. Use the of a large spoon make a dip in the sauce, then crack an egg into each one. (6) Put the ramekins/dish under a griller for 5 to 6 minutes until the eggs are done to your liking. (7) Scatter with the corianders leaves, more black pepper (optional), drizzles of olive oil and serve with bread soldiers.