Baked eggs and beans is such an easy way to feed a crowd. I love to serve this with kumara sourdough and a thick smear of butter.
Serves: 4–6
INGREDIENTS
1 medium onion, finely diced
3 garlic cloves, finely diced
1 piece celery, finely diced
1 red capsicum, seeds and core removed, sliced
1 lemon, zest only
1 teaspoon each ground cumin, curry powder
½ teaspoon each ground turmeric, garam masala
2 x 400-gram tins cannellini beans
400-gram tin butter beans
2 x 400-gram bottles tomato passata
1 cup vegetable or chicken stock
large handful baby spinach or baby kale leaves
ghee or other oil for sautéing
4–6 free-range eggs
To serve
fresh parsley and pumpkin seeds
METHOD
Heat a few spoonfuls of oil in a sauté pan over a medium heat. Add the onion, garlic and celery. Sauté until the onion is translucent. Add the capsicum, lemon zest and spices. Sauté for 1–2 minutes.
Add the beans, tomato passata and stock. Bring to a boil before leaving to simmer for 45 minutes. Stir through the spinach or kale and cook for 1 further minute. Season to taste.
Preheat the oven to 180°C.
Spoon enough beans to half fill a 25cm round ovenproof dish. Use the back of a spoon to make indents for the eggs. Crack an egg into each of these and place in the oven to bake for 5–8 minutes until just set. Serve immediately with fresh parsley and pumpkin seeds.
Leftover beans can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 1 month.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.