Spicy Egg with smashed Beans and Pancetta

Spicy Egg with smashed Beans and Pancetta

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Recipe by kitchensanctuary.com Course: BreakfastDifficulty: Medium


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No, it’s not shakshuka. Not a tomato in sight! This is my Spicy Egg Breakfast with Smashed Beans and Pancetta!


  • 2 Tbsp Olive Oil

  • 6 Slices Pancetta

  • 3 Tbsp Breadcrumbs

  • 14 Ounces Cannelini beans, rinsed and drained

  • 14 Ounces Butter beans, rinsed and drained

  • 2 Cloves Garlic

  • 1/2 Tsp Salt

  • 1/2 Tsp Black pepper

  • 1 Tsp smoked Paprika

  • 1/2 Tsp Cumin

  • 1/2 Tsp Ground Coriander

  • 1 1/2 Tsp dried Chilli pepper flakes

  • 3 Large Eggs

  • 1 Medium bunch parsley


  • Heat half the olive oil in a large frying pan (skillet) on a medium-to-high heat. Add the pancetta, and cook for 1-2 minutes until crispy. Remove from the pan and roughly cut into pieces.
  • Add the breadcrumbs to the pan and cook, stirring often, until golden brown (takes about 1-2 minutes). Remove from the pan.
  • Add the remaining oil to the pan, heat through, then add the cannelini beans and butter beans. Fry for 3-4 minutes, stirring regularly and giving them a gentle mash every now and then with the back of a spoon.
  • Add in the garlic, salt, pepper, paprika, cumin, coriander and chilli pepper flakes. Stir everything together and heat through for 2 minutes.
  • Make 3 wells in the bean mixture and break an egg into each well. Turn down the heat to medium-low and cover the pan with a lid or foil. Cook for 4-5 minutes until the white of the eggs starts to go solid. If you’re worried about the beans burning (more likely if you’re not using a non-stick pan), add a splash of just-boiled water to the beans.
  • Remove the foil and scatter the parsley on top, along with the cooked pancetta and breadcrumbs. Replace the foil and cook for a further 1-2 minutes, until the pancetta is heated through.
  • Once the whites of the eggs are fully cooked, serve straight from the pan with a sprinkling of chilli pepper flakes.

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