Fried eggs and baked beans are a staple in the classic full-English breakfast, but there’s a much better way to enjoy this healthy combination of food.
Swap greasy fried eggs for the baked kind and substitute baked beans for a tin of mixed varieties, as suggested by food and flavour maestro, Matt Webster.
Sharing his recipe for chipotle beans with baked eggs, the seasoning expert from Seasoned Pioneers described the dish as “tasty, healthy and quick to cook”.
Seasoned with spicy Mexican flavours; chipotle chilli peppers, chopped tomatoes and onions, Matt’s recipe uses two tins of beans as the base.
They are a good source of protein, fibre, vitamins, minerals, and complex carbohydrates, all for the bargain price of around 95p per tin.
Baked eggs recipe
Ingredients
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
½ tsp salt
½ tsp pepper
Four eggs
A handful of chopped chives
Method
A deep frying pan is essential for this baked dish, so grab a good one that’s non-stick and well-seasoned.
Heat the oil in the pan, add the chopped onions, and allow them to cook for five minutes uninterrupted until soft.
Now drain the beans and add them to the pan, followed by the chopped tomatoes, sugar and crushed chipotle peppers.
Leave the pan to simmer for 15 to 20 minutes until thickened, then season with salt and pepper to taste.
Make four wells in the bean mixture and crack an egg into each one. Cover and simmer for up to 10 minutes until the eggs are completely cooked.
Garnish with chopped chives and serve on its own or with tortillas to mop up the delicious sauce. Alternatively, serve with rice.
