Name: Fred’s eggy bean one-pan breakfast with bacon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 thick slices dry-cured bacon (see recipe tip); olive oil, for cooking and drizzling; 1 red onion, thinly sliced; 2 clove garlic, finely chopped; 400 gram can chickpeas, drained; 400 gram can peeled whole tomatoes; 400 gram can cherry tomatoes; 3 tablespoon balsamic vinegar; 1/4 teaspoon 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

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

Serves 4

Prep

15M

Cook

10M

Total

25M

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This recipe was first published in Taste magazine.

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Ingredients

4 thick slices dry-cured bacon (see recipe tip)

olive oil, for cooking and drizzling

1 red onion, thinly sliced

2 clove garlic, finely chopped

400 gram can chickpeas, drained

400 gram can peeled whole tomatoes

400 gram can cherry tomatoes

3 tablespoon balsamic vinegar

1/4 teaspoon 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

Method

1.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.

2.Add onion and garlic to the bacon fat and sweat them over medium heat until softened but not coloured.

3.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.

4.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.

5.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.