I’m a huge fan of weekend breakfast food. If I could snort lines of bacon and hash browns whilst mainlining hollandaise, I would.
The problem of course is that this kind of behaviour isn’t exactly healthy. On the other hand, I often want something a little bit special to fuel my weekends. Don’t get me wrong, I love my weekday routine of yoghurt, fruit and muesli, but it ain’t what Weekend Tegan wants.
Over the long weekend I found myself exactly in this predicament. It was Game of Thrones Monday and I had a marathon gaming session ahead of me. Furthermore, I spent Sunday night running through Firewatch in one sitting. I needed delicious energy. But I also spent Friday evening eating my body weight in Korean fried chicken, so I couldn’t exactly justify going on a second grease bender.
Baked eggs to the rescue! Not only is this dish warm and satisfying, it is full of vegetables and eggy protein. My only regret is not nailing the eggs exactly the way I like it. I’m a fan of a super runny yolk and I found I over baked them. Old mate Alex thought they were perfect though, so I guess this all comes down to personal preference.
- This can be made healthier by forgoing the brown sugar and simply softening the onions instead of caramelising them. The same goes for toast if you want to remove those extra calories and carbs.
- You can honestly use any vegetables or beans that take your fancy – it’s a really versatile and forgiving dish.
- You can also make this dish vegan friendly by replacing the eggs with tofu!
- You can also make it carnivore friendly by throwing in some chorizo. Fry it off before adding the tomatoes.
- You can easily make this for more than two people by adding a few more eggs – it’s a big dish. I would recommend popping the pan on a table and letting people go communal on that bad boy.
- 2 red onions, chopped to your liking
- 2-3 garlic cloves (depending how much you like to avoid human contact. I went for 3), finely chopped
- 1-2 red chillies, (depending how hot you like it. I think we know my answer), finely chopped
- 3 handfuls of button mushrooms, whole because they shrink.
- 1 can of black beans
- 3 handfuls of baby spinach leaves
- 1 tbs brown sugar
- 1 small bunch of coriander, stalks removed and chopped separately. Pop the leaves aside
- 2 cans of 400g cherry tomatoes
- 4 eggs
- Salt and pepper, to taste. You can also add other dry seasoning you like, such as chives, basil and parsley.
- With a splash of olive oil add the red onions, garlic and brown sugar into a large pan on a medium heat. Stir until the ingredients soften and caramelise.
- Add in the chillies, mushrooms and and coriander stalks until softened.
- Add the cherry tomatoes, black beans and any seasoning. Bring the ingredients to a simmer.
- Stir in the baby spinach leaves, allow them to wilt.
- Use a large spoon to make a well in the mixture to crack each of your eggs into – do this one at a time.
- Turn your hot plate down to a low heat, pop the lid on top and allow the eggs to bake for 8-10 minutes, or to your liking.
- Garnish with coriander leaves.
- Serve! You can either do this in individual portions or by whacking into on the table and simply digging in.