Breakfast – Baked Eggs with Chilli Beans

In my dreams, it goes like this: Me. Him (presently a Person Unknown). A very large bed. Alarm switched off. Phone/laptop/mobile switched off. Appointments cancelled.

My goodness I do love a lazy start to the day. Even better is a lazy start to the day that then takes over the entire weekend. It’s indulgent and completely selfish, which is why it’s such a fantasy of mine. Regrettably, the instances of such a lost weekend has, since I became a mama, been scarcer than a blue moon. Or a Transit of Venus.

Ever the optimist, I still occasionally dream of such an occasion, beginning with food of course. (I know, I know. I have my priorities completely skewed, which goes to explain the parlous state of my love life, I’m sure.)

With this in mind, a breakfast that can easily double as lunch or even dinner has much to recommend it, don’t you think? Even better, you can do it all ahead of time. Just in case.

Serves 4

INGREDIENTS

2 tbsp olive oil; 1 onion, diced; 1 red capsicum, de-seeded and finely diced; 250g turkey or chicken mince; 1 tbsp dried flaked chilli, or to taste; 1 x 400g tin diced tomatoes; 2 tbsp finely chopped parsley; sea salt to taste; pinch sugar to taste; 1 x 400g tin cannellini beans, rinsed and drained; ½ cup coriander leaves (optional); 4 eggs

METHOD

In a large heavy-based fry-pan, heat the olive oil over medium heat. Add the onions and capsicum and sauté for five minutes until the onions soften and become translucent.

Add the turkey mince and stir well. Cook for five minutes until the meat is browned.

Add chilli flakes, tomatoes, parsley, a pinch of both sea salt and sugar and cannellini beans. Stir well to combine, then turn the heat down, cover with a lid and simmer for 40 minutes until the sauce is thick and well-flavoured.

If you are making ahead of schedule: Remove from heat and store in an airtight container. Beans will keep in the fridge for up to three days. They are unsuitable to freeze.

Preheat oven to 180°C (fan-forced). Arrange four 1-cup ramekins on a baking sheet.

Spoon the mixture evenly between the ramekins and make a well in the centre. Carefully crack one egg into the centre of each ramekin. Bake for 10-12 minutes until the egg whites are set but the yolk is still runny. Sprinkle with coriander leaves and serve.

COST

$8.80 for four people