Baked Potatoes with Smoky Spanish Beans with Poached Eggs
Photography Aaron McLean.
INGREDIENTS
4 cooked baked potatoes, hot
4 poached or fried eggs, hot
sea salt and freshly ground pepper
Spanish beans
2 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, crushed
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 teaspoons dried oregano
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 x 400 gram tin crushed tomatoes
1 x 400 gram tin cannellini beans, drained and rinsed
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Heat the oil in a sauté pan and add the onion and garlic with a good pinch of salt. Cover and cook until soft. Add all the remaining ingredients, season and simmer for 15 minutes until thick and reduced.
To assemble: Cut a cross 3/4 of the way down each potato and gently squeeze from the base to open out. Spoon the beans into the potato and top with an egg and a grind of pepper. Makes 4
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.