Spanish Bean Breakfast

Feasting & Friends 

A warm wintery breakfast, fresh hot coffee, a sunny nook and delightful company all make for a splendid start to the day.

What you see is what you get. 

Beans and bread? 

Yes please. 

Recipe:

1 white onion 

1 stalk of celery 

1/4 red capsicum 

1 tsp smoked sweet paprika 

1/2 tsp hot paprika 

1 tsp cumin seeds crushed 

1 tsp fennel seeds crushed 

2x tins of cannellini beans

1 tin of  tomatoes 

1 egg per person

splash of caramelised balsamic vinegar  

bunch of coriander

handful of feta 

s&p

Preheat oven to 200 degrees. 

Sweat all of the vegetables, dry spices and coriander stems until soft. 

Drain and rinse the beans and add to the vegetable mix along with fresh herbs and tomatoes. Bring to a boil and leave simmering for at least 15 minutes. Season to taste with balsamic. 

Crack eggs on top of the beans, scatter with crumbed feta, coriander leaves and plenty of black pepper. Throw straight into the oven for another ten minutes or so. 

Serve straight from the pan with a crusty loaf of bread. 

x

Abbey