HP - Breakfast Beans and Eggs
Servings: 2 servings
Calories: 582kcal
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Ingredients
Beans
- 2 tsp olive oil
- 1 clove garlic (smashed)
- 16 cherry tomatoes
- ½ tsp thyme, dried
- 2 tsp oregano, dried
- 1 tbsp red wine vinegar or balsamic vinegar
- 5 tbsp water
- 1 tsp honey
- 1.5 cup (270 g) white beans, cooked (~1 can, 15oz/425g)
- Salt and pepper to taste
Eggs
- 4 eggs
- ½ tsp cumin, ground
- ½ tsp chili flakes
- 1 tbsp olive oil
- 4 slices whole grain toast
- Salt and pepper to taste
Instructions
- In a small pot over medium heat add the olive oil and smashed garlic clove. Cook until the garlic clove begins to brown.
- Add whole cherry tomatoes, salt, black pepper, thyme and oregano. Mix and cook until tomatoes are soft and some of them burst open.
- Add vinegar, water, honey and beans. Mix and cook until the beans are warm. Reserve until needed.
- Whip the eggs in a medium sized bowl until there are no streaks of yolk or white. Mix in the cumin, black pepper, chili flakes and salt.
- Add olive oil to an 8" non stick pan over medium-low heat. Add eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet.
- Using a rubber spatula and broad sweeping motions, push eggs all the way around the circumference of the skillet, then across the bottom. Continue to push eggs around and across the skillet until fluffy and barely set, about 2 minutes; they should still look runny on top.
- Immediately divide between 2 plates and sprinkle with sea salt and more black pepper, serve along with beans and whole grain toast.
Video
Nutrition
Calories: 582kcal | Carbohydrates: 66g | Protein: 31g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 1569mg | Potassium: 1153mg | Fiber: 14g | Sugar: 10g | Vitamin A: 1340IU | Vitamin C: 33mg | Calcium: 250mg | Iron: 8mg