Fred's eggy bean one-pan breakfast with bacon
Blokes dig this breakfast recipe! It’s one hell of a hangover cure, especially with sensational slabs of crispy, thick-cut bacon. Serve with toasted sourdough and your favourite hot sauce. Photography by Jani Shepherd/Gatherum Collectif
Ingredients
- 4 thick slices dry-cured bacon (see recipe tip)
- olive oil, for cooking and drizzling
- 1 red onion, thinly sliced
- 2 cloves garlic, finely chopped
- 400 g can chickpeas, drained
- 400 g can peeled whole tomatoes
- 400 g can cherry tomatoes
- 3 tbsp balsamic vinegar
- 1/4 tsp chilli flakes
- 1 cup green olives
- 2 small dried chillies
- 3-4 free-range eggs
- small handful picked coriander leaves
- toasted sourdough (omit for gluten free) and hot sauce, to serve
Steps
- In a cast-iron or oven-proof frying pan, cook bacon rashers in a little olive oil until cooked and starting to crisp. Remove bacon and keep warm.
- Add onion and garlic to the bacon fat and sweat them over medium heat until softened but not coloured.
- Add chickpeas, cans of tomatoes, balsamic, chilli flakes, olives and whole chillies. Simmer for 5 minutes, stirring occasionally and crushing the larger tomatoes with a wooden spoon. Season with salt and pepper but be careful as the olives will add saltiness.
- Preheat oven grill to medium-high. Make three or four hollows in the tomato mixture and crack in the eggs. Continue to simmer on the stove until the whites begin to whiten.
- Finish cooking eggs under the grill for 1-2 minutes. Drizzle over a little olive oil, sprinkle with coriander and serve with toasted sourdough (unless eating gluten free) and hot sauce.
This recipe was first published in Taste magazine.
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