Brunch. Doesn’t that word just conjure up happy images? I absolutely LOVE brunch, which is hilarious, as its something I only got into once I started working. I think that’s the way for most people! Brunch became really popular in my intern year in the hospital – a group of us would finish a week of night shifts and the obvious thing to do was to get a delicious breakfast somewhere to celebrate! And while I still love brunch on that occasion, I’ve also come to love having brunch at HOME. On those lazy Saturday and Sunday mornings where you get that extra hour or two in bed, I love putting a little extra effort into a later breakfast – voila, brunch! My two favourite brunch meals have to be protein pancakes and poached or scrambled eggs on toast. There’s just something so extra decadent about it, I have no idea why!
So, that leads me onto THIS recipe, which I’m sharing with you as a perfect brunch option. Saying that, I originally made this for lunch, and I would also definitely consider it a good choice for a quick weeknight dinner. I’ve used Cool Beans Company Baked Beans for the spicy (cannellini) beans and sauce base, providing a great dose of fibre and amazing flavour. I’m a big fan of Cool Beans Company, as I’ve mentioned before! This is NOT a sponsored post by the way – I regularly use Cool Beans Company for my Fakeaway Pizzas and Buddha Bowls simply because I love their range, and this recipe is another I can happily add to the list! Definitely check them out if you haven’t already!
- 1 tbsp coconut oil, for cooking
- 1 garlic clove, minced
- 1/2 tsp ground cumin
- 1/2 tsp ground smoked paprika
- 1/4 tsp ground cayenne pepper
- 1/2 red onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 1 large handful of kale, washed, stems removed, and shredded into small leaf pieces
- 1 container of Cool Beans Company Smokey Baked Beans (you will use half)
- 2 whole eggs
- 100-150ml water
Above: Mid-way through cooking – beans on spicy veggies!
- Melt the coconut oil in a pan on a medium heat.
- Add the minced garlic and red onion to the pan, and cook for 3-4 minutes.
- Add the chopped red pepper and the rest of your spices – cumin, smoked paprika and cayenne pepper. Cook for another 3-4 minutes until the veggies are coated in the spices.
- Next, add the kale leaves to the pan and cook for another 2-3 minutes until the leaves are wilted a little.
- Heat the Cool Beans pack in the microwave according to the package instructions (2 minutes usually). Once done, spoon HALF of the mixture into the pan.
- Turn the heat down a little, and mix everything up so that the veggies are coated in the Cool Beans sauce.
- Next, add the water, 50mls at a time. Stir after each 50mls, as you don’t want the mix to get too watery. You may not need the full 100 or 150mls – basically, you want to have just enough liquid to cook the eggs in.
- Create two little wells in the pan. Crack one egg into each.
- Next, turn down the heat to a simmer, cover the pan, and leave to cook for approximately 10-15 minutes. Check at 10 minutes – you’ll know you’re good to go when the egg whites are visible, meaning your eggs are fully cooked. This takes about 15 minutes for me but definitely keep an eye on the pan during cooking – if you feel its drying out, just add a little more water.
- Once those eggs are cooked, you’re all set! I recommend serving this with a side of toasted sourdough or bread of your choice, or another favourite of mine is roasted sweet potato chunks!
Above: Served with roasted sweet potato & avocado mash
Enjooooy guys! Tag me if you try this out, I’d love to see your photos, this was a bit of a random creation on my part, but I’m delighted it turned out so tasty!
Ciara 🙂 x