Super Delicious Protein Rich Breakfast Recipe
Recipe Information
Baked Eggs in Popped Beans
Cultural Context
Baked Eggs in Popped Beans, often known as a variation of Shakshuka, has roots in North African and Middle Eastern cuisines. Traditionally, it features eggs poached in a spicy tomato sauce, but this variation incorporates beans for added protein and texture. It's a popular dish for brunch or a hearty breakfast, enjoyed for its comforting flavors and communal style of serving. Today, it has gained global popularity, with various adaptations featuring different spices and ingredients.
canned beans
🥗Healthier: dried beans
💰Cheaper: pinto beans
Dried beans are often less expensive and more nutritious when cooked from scratch.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Vegetable oil is often cheaper and has a neutral flavor.
Put a non-stick pan on medium heat.
Scatter drained cannellini beans in the pan and shake them flat.
Cook the beans until excess moisture is cooked away and they start to crisp up and pop.
Sprinkle in some fennel seeds for flavor.
Add tomatoes to the pan, along with a pinch of salt and the juice of half a lemon.
Toss the mixture to draw out natural flavors and sugars from the tomatoes.
Add about 100 ml of water to the pan to release flavors and help thicken the mixture.
Crack eggs into the gaps between the beans and tomatoes in the pan.
Cover the pan with a lid to steam the eggs using the juices in the pan.
Toast whole meal bread until golden brown.
Spread a teaspoon of ricotta cheese onto the toasted bread.
Drizzle chili sauce and balsamic vinegar over the finished dish.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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