"Baked beans are such a breakfast staple," says Mike Eggert. "Ours was inspired by a dish we had in Oaxaca, a bean stew served with fresh cheese. We thought something similar would be perfect for eggs and toast. Fry two eggs the way you like them and put them on top of your toast and beans."
- 400 gm each canned borlotti beans, cannellini beans and black beans, drained
- 2 tbsp vegetable oil
- 1 Spanish onion, cut into 1 cm dice
- 1 red capsicum, cut into 1cm dice
- 2 cloves garlic, crushed
- 1 tsp each ground cumin, ground coriander and mild chilli powder
- ¼ tsp ground cinnamon
- 75 gm (1/3 cup) brown sugar
- 125 ml (½ cup) apple cider vinegar
- 800 gm canned diced tomato
- 1 tbsp Worcestershire sauce
- To serve: thickly sliced sourdough toast and fried eggs (optional)
- 1Rinse beans thoroughly under cold running water. Heat oil in a large saucepan over low-medium heat, add onion, capsicum and garlic, and stir occasionally until onion is soft and translucent (15-17 minutes). Add spices, cook until fragrant (2 minutes), then add sugar and 2 tsp salt, stir until dissolved (1 minute), then add apple cider vinegar and cook until slightly reduced (2-3 minutes). Add tomatoes and Worcestershire sauce, simmer until vegetables are very tender (20 minutes), then add beans, stir to combine, and simmer until sauce is thickened slightly (15 minutes), and season to taste. Serve hot on toast and topped with fried eggs.
Drink Suggestion: There isn't much on our brunch menu that a classic spicy Bloody Mary won’t improve. Drink suggestion by Berri Eggert