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 #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.