Baked eggs and beans is such an easy way to feed a crowd. I love to serve this with kumara sourdough and a thick smear of butter.
Serves: 4–6
INGREDIENTS
1 medium onion, finely diced
3 garlic cloves, finely diced
1 piece celery, finely diced
1 red capsicum, seeds and core removed, sliced
1 lemon, zest only
1 teaspoon each ground cumin, curry powder
½ teaspoon each ground turmeric, garam masala
2 x 400-gram tins cannellini beans
400-gram tin butter beans
2 x 400-gram bottles tomato passata
1 cup vegetable or chicken stock
large handful baby spinach or baby kale leaves
ghee or other oil for sautéing
4–6 free-range eggs
To serve
fresh parsley and pumpkin seeds
METHOD
Heat a few spoonfuls of oil in a sauté pan over a medium heat. Add the onion, garlic and celery. Sauté until the onion is translucent. Add the capsicum, lemon zest and spices. Sauté for 1–2 minutes.
Add the beans, tomato passata and stock. Bring to a boil before leaving to simmer for 45 minutes. Stir through the spinach or kale and cook for 1 further minute. Season to taste.
Preheat the oven to 180°C.
Spoon enough beans to half fill a 25cm round ovenproof dish. Use the back of a spoon to make indents for the eggs. Crack an egg into each of these and place in the oven to bake for 5–8 minutes until just set. Serve immediately with fresh parsley and pumpkin seeds.
Leftover beans can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 1 month.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!