Sunday, 18 March 2012

Baked Eggs with Spicy Sweet Beans

I first saw this recipe on Better Homes and Gardens (a lifestyle show in Australia) on a week night after work and it looked super yummy so I wrote down the recipe and put it in my ‘to-do’ folder. The idea of eating anything with curry powder in it for breakfast seemed weird to me, but I thought I’d trust the smart people at Better Homes and Gardens to know what they were doing.

In the end the curry powder was really understated, adding to the flavours but not giving it a ‘curry’ flavour which I was super happy about. These also weren’t what I would call spicy which, not being a massive fan of heat, I was thankful for. However, if you were into that kind of thing – you could always add a pinch of chilli flakes to the recipe.

Now, some of you just scrolled down to see the large list of ingredients and thought ‘screw that!!’ but don’t freak out, you’ll find most of these are already in your cupboard! Plus if you make the beans the night before you can cut down the cooking time from 40 minutes to 10 minutes in the morning. This is a fantastic idea for a brunch with friends, to feed your hungry family or when you have house guests who expect breakfast in the morning!

Serves 6 - Don’t be fooled by the portions looking small, these little babies are VERY filling! Plus you’ll be serving it with loads of soft, fresh bread.


1 small onion, finely diced
1 leek (the whites only), finely diced
1 teaspoon crushed garlic
1 can cannellini beans
1 tbsp curry powder
1 tbsp whole grain mustard
5-6 sprigs of fresh thyme (if using dried, only ½ tsp)
1tbsp tomato paste
1 can crushed tomatoes
1 ½ tbsp raw sugar (you can use caster sugar if you don’t have raw)
1 ½ tbsp apple cider vinegar
6 eggs
6 tbsp cream
6 tbsp oil
2 extra sprigs of fresh thyme
Fresh bread for dipping


1. Heat a medium sized saucepan to high heat, adding a dash of olive oil. Cook onions, leeks and garlic for 3 minutes. Drain the can of cannellini beans.

2. Add the curry powder and mustard to the onion mix. Pull the leaves off the thyme springs and add to the onions. Discard stems. Thoroughly mix spices through the onion mix and season with salt. Cook for 30 seconds, then add the cannellini beans.

3. Place tomato paste and crushed tomatoes to the beans. Stir then add the sugar and cider vinegar. Add 125mls water and bring to a simmer. Turn to a low simmer for 20-25 minutes.

*If making the beans the night before, decant into a bowl, cover and refrigerate overnight*

4. Spoon 2 tbsp of beans into each ramekin. Make a hole/well in the middle of the beans and crack an egg into the hole. Season with salt and pepper.

5. Spoon 1 tbsp cream and 1 tbsp oil over each egg. Top each ramekin with the leaves of a sprig of thyme. Cook in a pre-heated 200° Celsius oven (400°F) for 4-5 minutes or until eggs are set. Serve immediately with dipping bread.

Sunny xx

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