It’s getting colder in Australia now, especially if you live in Canberra. I’m still such a sook when it comes to the cold, even after living in Canberra for over 7 wears. I don’t think I’ll ever get used to the winter chill. Even though it’s about 13 degrees outside, the icy wind is a killer, making me too lazy to go outside for exercise.
But it does make me want to cook, especially bake delicious goods that warm up the house and fill it with delicious homely smells.
It’s also the perfect excuse to sleep in on a Sunday and make a delicious brunch when you finally decide to get out of bed. So that’s what brought me to this recipe : a breakfast or brunch dish, perfect for cold mornings and icy days.
1 x 400g can baked beans (or you can use four/five bean mix)
1 x 400g can diced tomatoes
1 tbsp tomato paste
1/2 cup diced capsicum
1/2 cup green olives (you can omit this if you don’t like olives)
1 tsp dried parsley
1 tsp dried coriander
1 tsp paprika
1/2 cup grated cheese
50g feta cheese
Salt & pepper to taste
1. Preheat oven to 180 degrees.
2. Mix beans, tomatoes, tomato paste, capsicum, olives and herbs/spices in a bowl.
3. Section out bean mixture into individual baking pots/ramekins. Make a small bowl in bean mixture and crack egg into this “bowl”. Sprinkle cheeses over the top and place in oven for 20-30 minutes or until egg is baked to desired runniness/hardness.
Serves 4, or make with one egg and put the rest of the bean mixture in the fridge and bake each morning during the week. It’s really easy to bake this before work – put in the oven first thing in the morning. After you’ve had a shower, got dressed and done your hair, breakfast should be ready! Great way to multitask and get a delicious nutritious brekkie.
Here’s one version I did a couple of days later: I poached an egg in the microwave and just placed it on top of the warmed up bean mixture. No cheese makes it a lighter, dairy free option.