Tired of the same old fried eggs and baked beans for breakfast? Spice things up with this delicious and healthy recipe for chipotle bean baked eggs. Food and flavor maestro Matt Webster shares his take on this satisfying breakfast dish, highlighting its simplicity and flavorful punch.
This recipe utilizes two cans of beans, a staple pantry item, providing a good source of protein, fiber, vitamins, minerals, and complex carbohydrates all for a bargain price. The star of the show is the chipotle pepper, lending a smoky and spicy kick to the dish.
Here’s what you’ll need:
* 400g can mixed beans, drained and rinsed
* 400g can kidney beans, drained and rinsed
* 400g can chopped tomatoes
* One tbsp brown sugar
* One onion, diced
* Two tbsp olive oil
* Two tbsp Crushed Chipotle Peppers
* 1⁄2 tsp salt
* 1⁄2 tsp pepper
* Four eggs
* A handful of chopped chives
Instructions:
1. Heat the olive oil in a deep frying pan. Add the diced onion and cook for five minutes until soft.
2. Drain the beans and add them to the pan along with the chopped tomatoes, brown sugar, and crushed chipotle peppers.
3. Simmer the mixture for 15 to 20 minutes until thickened, then season with salt and pepper to taste.
4. Make four wells in the bean mixture and crack an egg into each one.
5. Cover the pan and simmer for 10 minutes until the eggs are completely cooked.
6. Garnish with chopped chives and serve on its own or with tortillas to mop up the delicious sauce. Alternatively, serve with rice.
This recipe is a flavorful and healthy alternative to the traditional full-English breakfast. The smoky and spicy chipotle peppers add a unique dimension to the dish, making it a satisfying and delicious way to start your day. Enjoy!
