The countdown is on. In the wee early morning we fly out to Uluru, where K is going job-prospecting. I’m tagging along for the ride – any excuse for a mini-break! But really, I’m looking forward to revisiting the place – it will be my second ever visit (the first being a high school camp!). And seeing friends and meeting lots more people I’ve heard so much about. Am practically frothing about the photo ops too. And I’m not talking about Oprah. Nevermind the pesky practicalities. Like that neither of us is packed. I’d better get cracking. Before I go, I wanted to share this little fry-up from last week that rocked our world – perfect for a late and lazy Sunday breakfast.
Eggs (again). And beans. Together, they are my all-time fave breakfast fry-up. And you just can’t beat home-made ‘baked’ beans – this quick pan-based version stomps all over the canned deal. Inspiration for this dish came from Bill Granger and Poh, who appeared on my teev recently with their own respective versions of shakshouka, a Northern African/Israeli dish of eggs cooked in a sauce of tomato and capsicum. I mentally bookmarked it. Then inched a few steps sideways, and nested the eggs in beans, letting them poach in the tomato juices. My fave fry-up, re-mixed…
I cleaned out the freezer, using a mix of pre-cooked cannelini and kidney beans, but you could use whatever beans you have handy – canned is fine. I used a red onion which was lovely and sweet (the brown onions had been efficiently stowed out of sight) but brown would be fine. Use a skillet with a lid – if you don’t have a lid, you could fashion a rough cover out of foil, or finish the eggs off under the grill (both worked for me!). I won’t harp on about organic eggs – but this is why I like them.
4 organic eggs
1 cup cooked white beans
1 400g can chopped tomatoes
1 red onion, halved and thinly sliced
3 small cloves garlic, finely chopped
2 tsp red wine vinegar
1 tsp raw sugar
few good sprigs of parsley, roughly chopped
good splash olive oil
sea-salt and pepper to taste
Heat oil in a pan over low-medium heat and add onions and garlic. Saute for about five minutes – turn down heat if needed to prevent onion burning. Add beans and tomato to pan and cook for three minutes. Add vinegar and sugar, stir and cook for a further minute. Make four spaces in the beans and crack the eggs into these. Cover with lid (or foil – or place under grill) and cook for about three minutes or until eggs are cooked but still wobbly. Remove from heat and leave covered for as long as it takes to make the toast. Season with salt and pepper and sprinkle over parsley.