Description
Inspired by an English breakfast, try making you own quick stovetop baked beans and eggs! With white kidney beans, bacon, tomato sauce, spinach and eggs this easy one-pan meal is filling enough for a quick weeknight dinner, or a weekend brunch.
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Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 3 slices bacon, diced
- 2 clove garlic, minced
- 2 tbsp tomato paste
- 1 540ml / 19oz can of white kidney beans, drained and rinsed
- 1 398ml / 14oz can tomato sauce
- ⅓ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp worcestershire sauce
- ½ tsp salt
- 2 cups spinach, packed and roughly chopped
- 4 eggs
Instructions
- In a large skillet or frying pan, heat the olive oil over medium heat.
- Add onions and bacon. Sauté until the onions are translucent, and the bacon is slightly crispy, about 3-5 minutes.
- Add garlic and tomato paste, cook for another minute until very fragrant.
- Add the beans, tomato sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and salt. Stir well to combine.
- Bring to a simmer and cook, partially covered, stirring frequently until slightly thickened, about 5 minutes.
- Once thickened, add spinach and stir to wilt, about a minute. With a spoon, create four wells for the eggs. Crack an egg into each well.
- Cover the skillet and let the eggs cook in the simmering sauce about 3-5 minutes, or until the eggs have set but yolks are still runny.
- Serve with fresh parsley and crusty bread.