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.
Ingredients:
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.
Enjoy!!
Stay well everyone,
Vanessa Hicks