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Eggs and Beans

Looking for something new to try for Sunday breakfast? We’ve been cooking up eggs and beans as a fab flavour combo, and with a little Smoke and Peri, it’s a perfect Sunday brunch meal. 


4 Eggs

1 tin pinto or borlotti beans (drained and rinsed) 

3 fresh tomatoes or 1 tin of tomatoes

1 onion finely diced 

Olive oil 

Smoke and Peri

Place the olive oil and onion in a frypan and cook till they start to soften. Add the tomatoes, beans and sprinkle of Smoke and Peri. Simmer till the sauce reduces, about 5 minutes. Then make four wells in the sauce and crack an egg into each one. Let them cook, till the whites are all set. 

Serve up on a plate with optional extras like a sprinkle of feta or coriander and serve with a tortilla, toast, or avocado!

Serves 4.



Stay well everyone, 

Vanessa Hicks


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