Fortnum's Kitchen Smoky Beans and Baked Eggs recipe
This dish is perfect for a weekend brunch or even a dinner. It can be customised with whatever toppings you like to make a fun, fresh and vibrant meal.
What you'll need
SERVES 4
1 red onion, finely diced, half saved for serving.
3 cloves of garlic, crushed.
1 heaped tsp F&M smoked paprika.
570g jar of black beans.
400g can of chopped tomatoes.
4 eggs.
Extra virgin olive oil (F&M or Citizens of Soil).
Salt & pepper (F&M).
Smoked Chipotle & Chocolate Hot Sauce, to serve.
Avocado, sliced, to serve.
Mini tortillas, to serve.
Red and green chillies, sliced, to serve.
Feta, to serve.
Coriander, to serve.
Lime wedges, to serve.
What to do
1. Add 1tbsp olive oil to a large, shallow pan (you will need one that has a lid) and place over a medium heat. Add half of the red onion and cook gently, stirring regularly until softened. Add the garlic and smoked paprika and cook for a couple more minutes until the garlic is soft.
2. Add the beans along with their liquid and the chopped tomatoes. Season with salt and pepper. Stir to combine, reduce the heat, and then simmer for 10-15 minutes until reduced slightly.
3. Create 4 shallow nests in the sauce using a wooden spoon and then crack an egg into each one. Cover the pan with the lid and cook for about 3 minutes, until the eggs are cooked and there is no runny white on the top of them.
4. Crumble over the feta and top with the raw red onion, chillies, avocado, coriander and Smoked Chipotle & Chocolate Hot Sauce. Squeeze over the lime and serve with tortillas.
Inspiration
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