Eight Bells

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Sunday, June 06, 2010

Baked Beans and Baked Eggs

This dish is perfect for those cold, wet, winter weekend days when all you want to do is snuggle on the couch under a blanket and watch old movies.
The recipe is taken from the May 2010 edition of Better Homes and Gardens, with a couple of minor changes. The magazine calls the dish "Baked Eggs" but it's really a bean dish rather than an egg dish. Serves four, enjoy.

Baked Eggs

50ml olive oil
1 onion sliced (we used 2 onions and left out the leek, simply because we didn't have one)
4 garlic cloves, crushed
1 leek sliced
2 teaspoons curry powder
1 tablespoon brown mustard seeds
5 sprigs of thyme
2 x 400g cans cannellini beans, drained and rinsed (we used one can of butter beans and one can of kidney beans instead of cannellini beans)
2 tablespoons tomato paste
2 x 400g crushed tomatoes
3 tablespoons cider vinegar
3 tablespoons raw sugar (we used brown sugar)
1 cup water
Salt and pepper
4 eggs
100ml cream
Toasted ciabatta

We added a little cooked chopped bacon, smoked paprika and parsely to get a little more depth and a stronger, more smokey flavour.

Preheat your oven to 200C. Heat olive oil in a large pan over a medium heat, add onion, garlic and leek and cook for around five minutes or until soft. Add curry powder, mustard seeds and thyme and cook for a further two minutes.
Add the beans, tomato paste, canned tomatoes, vinegar, sugar and water (and the bacon, paprika and parsely) then simmer for 40 minutes until reduced by about a quarter.
Spoon the mixture into four oven proof bowls, make a well in the centre and crack an egg in each. Spoon over a little cream and season with salt and freshly ground black pepper. Bake for around five minutes until the egg is just cooked. Serve with toasted ciabatta.


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