When you've a little more time on your hands, try this fresh baked beans with harissa - a hearty breakfast.
Ingredients
150 g | Bacon, rind removed and roughly chopped |
40 ml | Olive oil |
1 | Onion, brown, medium, peeled and roughly chopped |
½ | Carrots, small, peeled and chopped |
½ stick | Celery, chopped |
2 cloves | Garlic, peeled and sliced |
2 tsp | Sweet smoked paprika |
2 pinches | Chilli flakes |
1 tsp | Fresh thyme, chopped |
1 tsp | Sugar |
1 can | Chopped tomatoes, 400g |
1 can | Butter beans, 400g, drained and rinsed (Main) |
½ cup | Water |
30 ml | Canola oil |
8 | Eggs, large, free-range (Main) |
8 slices | Ciabatta bread, toasted |
1 drizzle | Barbecue sauce, optional |
Harissa
10 | Red chillies, large, halved, seeds removed and roughly chopped (Main) |
3 tsp | Cumin seeds, roasted and ground |
3 tsp | Caraway seeds, roasted and ground |
5 cloves | Garlic, peeled |
3 | Red capsicums, roasted, skin and seeds removed |
1 tsp | Tomato paste |
1 tsp | Red wine vinegar |
2 tsp | Sweet smoked paprika |
1 cup | Extra virgin olive oil |
Directions
- Heat oven to 200C. Place bacon and olive oil into a medium-sized heavy based saucepan and cook over a medium heat until bacon starts to crisp up.
- Add onion, carrot, celery and garlic and cook gently, without letting them colour, for 6 minutes, reducing heat if necessary.
- Add paprika, chilli, thyme and sugar and cook for 30 seconds before adding canned tomatoes. Bring to the boil, reduce heat and simmer for 5 minutes before adding beans and water.
- Simmer for a further 5 minutes and season with a little salt and pepper. Remove from heat and keep warm.
- Heat canola oil in a large heavy-based oven-proof frying pan over a medium to high heat.
- Carefully crack eggs into the hot oil, then place pan into the oven for 2 minutes. Remove eggs from oven and set aside.
- Divide toast between 4 plates, top with beans, eggs and a generous drizzle of harissa over each plate. Finish with a little barbecue sauce if desired and serve immediately.
Harissa
- Place chilli, cumin, caraway and garlic into a food processor and blend to a paste.
- Add capsicums and blend until smooth.
- Add tomato paste, red wine vinegar, smoked paprika and olive oil, blend together and season to taste.
- Store in the refrigerator covered with a little olive oil.