This One-Pot Smoky Eggs and Beans is the perfect gourmet breakfast that takes minimal effort. It’s so nutritious and filling that I often even enjoy it for lunch or dinner. You can really play with this recipe to include your favourite veggies: I’ve made it with finely diced courgette, red peppers and aubergine and they all work really well. If you’re a carnivore and want that extra oomph, fry up some chorizo with the onions at the start and thank me later.
I came up with this recipe a few months ago whilst spending a few days camping out on the Whitsundays. We had stocked up on some fresh veggies and eggs from a farm along the way but all we had with us for cooking was one pot, a little gas cooker and a wooden spoon. I was craving a cooked breakfast and it was so easy to whip this up with even the most basic facilities. It has since become once of my go to breakfasts. And incase you’re wondering, when I’m camping I always have seasonings like salt, black pepper, smoked paprika and curry powder with me. I can’t function without my spices!
For a bigger meal serve my One-Pot Smoky Eggs and Beans with toast, wraps or my Easy Roti. I love having it for dinner with an extra sprinkle of grated cheese, crème fraîche, avocado and salsa.
- 1 tbsp olive oil
- 1 large onion, finely diced
- 6 ripe tomatoes, diced
- 3 garlic cloves, sliced
- 2 tbsp smoked paprika
- 250g mushrooms, sliced
- 1 tin mixed beans, drained and rinsed
- 1 tsp mixed dried herbs
- 6 large eggs
- 30g Cheddar cheese, grated
- Handful of chives, chopped
- Salt and pepper, to taste
- Heat the oil in a large frying pan or skillet.
- On a medium heat, fry the onions until soft and translucent.
- Add the tomatoes, garlic and smoked paprika. Cook for around 5 minutes until the tomatoes soften.
- Mix in the beans, mushrooms and salt to taste. Cook for a further 10 minutes and if the sauce gets too thick add a few tablespoons of water to prevent it from burning.
- Stir through the dried herbs.
- Use a spoon to make a well in the sauce and crack an egg into it. Repeat this with all the remaining eggs.
- Simmer for 10-15 minutes until the eggs are cooked to your liking. Cover for the last 5 minutes to help the eggs set.
- Sprinkle on the grated Cheddar then turn off the heat. Sprinkle on chives and ground black pepper before serving.