Spicy Beans & Eggs

Spicy Beans and Eggs
Serves 6

Ever since I had my first taste of Heinz beans on toast as a young boy back in Gateshead many, many years ago, I’ve loved them. When I used to work at and later run fine dining restaurants, you’d be amazed how many chefs get home after a long day at work ate something as simple as beans on toast. Me being one of them.

Chefs work with the best products available from our local farmer’s market, and use them to make amazingly, creative food. That doesn’t mean we can’t use them to create simpler dishes. This easy to put together breakfast or lunch dish, means no more beans on toast. Start with a slice of Artisan whole wheat bread. Add a little spice, tomatoes, cannellini beans and top it off with baked eggs for an easy, wonderful, healthy and quick meal that helps you get beans into your diet.

Ingredients:
2 tablespoons olive oil
1 red onion, peeled and diced
4 garlic cloves, peeled and minced
1 teaspoon coriander seeds
4 teaspoons chipotle paste
1 can low sodium chopped tomatoes (chopped cherry tomatoes work well with this recipe)
1 cup low sodium vegetable stock or water
2 cans low sodium cannellini beans, rinsed
Sea salt
Black pepper
4 tablespoon fresh parsley, chopped
6 fresh eggs
2 tablespoon plain Greek yogurt
2 tablespoons pumpkin seeds

How to make:
Preheat oven to 380°F. Place a large frying pan over a medium heat. Add the oil. Once hot, add the onions and gently cook for 5 minutes. Stir in the garlic, coriander seeds, and chipotle paste. Cook for another 2 minutes.

Stir in the tomatoes along with the stock. Bring to a boil. Turn down to a simmer and cook for 2 minutes. Add the beans, and season with salt and pepper. Add the parsley, cook for 2 minutes to heat through the beans. Make six holes in the beans, and crack an egg into each one. Then pop the pan into the oven and bake for 10 to 15 minutes or until the eggs have set to your liking.

Remove from the oven. Drizzle over Greek yogurt, and sprinkle over the pumpkin seeds. Serve.