Mornings can be hectic and it’s usually breakfast where people fail to get the protein and nutrients needed to get them through the morning without reaching for a carb hit.
Here’s your answer to a quick and high protein laden breakfast that will balance your blood sugar perfectly as well as giving your digestive system a boost of soluble & insoluble fibre for a regular day – and we all know what that means!
Pushed for time in the morning? Cook the beans mixture the night before and place in the fridge. Have the beans simmering on the side while you prepare your evening meal.
Freeze what you don’t need for another day.
Another cook once : eat twice meal idea.
Variations – See what you have in your fridge and add your own variations like chopped shallots, grated zucchini, herbs like basil or coridander, baby spinach or some parmesan cheese on top would be delicious. Leave out the bacon if you want a vegetarian version.
2 Servings
Here’s what you need:
- 100g pre-cooked legumes – we used pinto beans but Navy, Haricott or cannellini would work (you can use tinned beans)
- 1/2 tin chopped tomatoes
- 1 rasher bacon or some ham, diced
- 1/2 cup chopped capsicum
- 1-2 teaspoons tomato paste (this is optional)
- 1/2 teaspoon paprika (smoked paprika is nice in this dish)
- A small red chilli, chopped (to your liking)
- 2 free range eggs (Organic if possible)
- Parsley for garnishing
Here’s what you do:
Place all the ingredients except the eggs and parsley in a saucepan and simmer until the bacon is cooked and the tomatoes have reduced – it will become thicker.
Cook your eggs the way you love them – fried, poached, scrambled.
For a baked egg version, try this:
Divide the bean mix into two oven proof bowls making a well in the centre. Break an egg into each well.
Bake in the oven at about 180 degrees until the eggs are softly cooked to your liking. It takes about 7-10 minutes or so (depending on how you like your eggs).
Sprinkle with chopped parsley.
Enjoy!
