No, it's not shakshuka. Not a tomato in sight! This is my Spicy Egg Breakfast with Smashed Beans and Pancetta! A different way to serve your morning eggs! #onepan #brunch #bruncheggs #smashedbeans

Spicy Egg Breakfast with Smashed Beans and Pancetta

No, it's not shakshuka. Not a tomato in sight! This is my Spicy Egg Breakfast with Smashed Beans and Pancetta!
Course Breakfast
Cuisine British
Keyword Any Time Of the year
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 3 servings
Author Nicky Corbishley

Ingredients

  • 2 tbsp olive oil
  • 6 sliced of pancetta
  • 3 tbsp panko breadcrumbs or fresh breadcrumbs
  • 400 g 14oz tin of cannelini beans, drained and rinsed
  • 400 g 14oz tin of butter beans, drained and rinsed
  • 2 cloves garlic peeled and minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1 tsp dried chilli pepper flakes
  • 3 large British Lion eggs
  • Medium bunch parsley roughly chopped

To Serve:

  • Pinch of dried chilli pepper flakes

Instructions

  • Heat half the olive oil in a large frying pan (skillet) on a medium-to-high heat. Add the pancetta, and cook for 1-2 minutes until crispy. Remove from the pan and roughly cut into pieces.
  • Add the breadcrumbs to the pan and cook, stirring often, until golden brown (takes about 1-2 minutes). Remove from the pan.
  • Add the remaining oil to the pan, heat through, then add the cannelini beans and butter beans. Fry for 3-4 minutes, stirring regularly and giving them a gentle mash every now and then with the back of a spoon.
  • Add in the garlic, salt, pepper, paprika, cumin, coriander and chilli pepper flakes. Stir everything together and heat through for 2 minutes.
  • Make 3 wells in the bean mixture and break an egg into each well. Turn down the heat to medium-low and cover the pan with a lid or foil. Cook for 4-5 minutes until the white of the eggs starts to go solid. If you're worried about the beans burning (more likely if you're not using a non-stick pan), add a splash of just-boiled water to the beans.
  • Remove the foil and scatter the parsley on top, along with the cooked pancetta and breadcrumbs. Replace the foil and cook for a further 1-2 minutes, until the pancetta is heated through.
  • Once the whites of the eggs are fully cooked, serve straight from the pan with a sprinkling of chilli pepper flakes.

Notes

Nutritional Information is per serving.

Nutritional Information

Calories: 465kcal | Carbohydrates: 47g | Protein: 22g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 174mg | Sodium: 1021mg | Potassium: 831mg | Fiber: 11g | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 1.2mg | Calcium: 143mg | Iron: 6.7mg
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