BAKED BREAKFAST EGGS AND BEANS
Posted on February 29, 2016
This one might sound a bit strange but I SWEAR it’s so good… AND it’s super easy to make. It also utilizes a lot of pantry items so it’s a great one for when you’ve run out of fresh veggies and such for your morning scramble or omelet. Typically, eggs and beans involves white beans but I use garbanzos for extra texture and I think you’ll really like it.
You will need:
4-5 pieces of bacon (Can sub-in any desired breakfast meat or none at all to make it vegetarian! If making vegetarian- mushrooms might be a nice addition!)
1 medium shallot (minced)
2 cloves of garlic
Pinch of salt and pepper
1 Tbs brown sugar
1/2 tsp ground Turmeric
1/2 tsp ground Coriander
1/4 tsp Smoked paprika
2 Tbs Ketchup
1 Tbs Sriracha
2 cans of garbanzo beans (drained) *You can sub any kind of bean you like here!
1 cup of canned diced tomatoes
1 Tbs chopped fresh Parsley (plus some for garnish)
4 Eggs (1 per person)
Tomato salad garnish *optional (Sliced cherry tomatoes, a little red wine vinegar, parsley, salt and pepper)
Preheat your oven to 450F.
In a medium size sauté pan cook your bacon over medium heat or until crisp. Transfer the bacon to a paper towel and set aside. When cool enough to handle, break apart into bite size pieces. Discard all but about 1 Tbs of bacon fat (if you are left with less than 1Tbs after cooking or aren’t using bacon at all, use 1 Tbs of olive oil). Reduce heat to medium-low and add your shallots and garlic to the pan. Sauté until soft but not browned. Toss in the rest of your ingredients (through the canned tomatoes excluding the parsley, eggs, and tomatoes salad). Sauté until everything is well combined, brown sugar has dissolved, and all components well-heated through.
Toss in your chopped parsley and bacon, stir to combine. Transfer to oven safe ramekins OR you can use the pan you already cooked the beans in (if it is oven-safe).
If using ramekins, evenly distribute your bean mixture among the four ramekins and make a well in the middle of each one. Crack an egg into each well. If using a large pan, make four wells and crack an egg in each well.
Bake at 450F for 5-10 minutes or until whites are set but yolks are still runny. Remove from oven, top with tomato salad and serve! (I always tie a cloth napkin or towel around the handle(s) to remind everyone that the dish is hot from the oven.