Spicy Egg with smashed Beans and Pancetta
Servings
3
servingsPrep time
5
minutesCooking time
18
minutesTotal time
23
minutesNo, it’s not shakshuka. Not a tomato in sight! This is my Spicy Egg Breakfast with Smashed Beans and Pancetta!
Ingredients
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
Directions
- 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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