No, it’s not shakshuka. Not a crushed tomato in sight! This is mySpicy Egg Breakfast with Smashed Beans and Pancetta!
Eggs for breakfast. They’re supposed to be the best all-round choice right? No carbs, low calorie, good fats, high protein, plenty of vitamins and minerals.
Sounds a million times better than the piece of jam on toast I sometimes find myself shovelling in whilst I’m trying to empty the washing machine, test Lewis on his spellings and look for the missing football sock – all at the same time!
Jam on toast = bad (and hungry again 20 minutes later).
Eggs = good (and getting on with work without the interruptions of mid-morning carb/sugar cravings).
If I am having eggs for breakfast during the week, it tends to my 9-minute creamy eggs and Kale, Breakfast Pizza topped with eggs (yes thats a thing!), Hashbrown breaksfast bake, Creamy Eggs and Kale Breakfast, or my feel-good guacamole egg breakfast bowl. Sometimes a simple hard boiled egg to nibble on with my morning coffee is exactly what I fancy too.
When British Lion Eggs approached me to create a new egg breakfast recipe for British egg week (that’s this week!) I couldn’t wait to get cracking.
I can’t believe I just said that. So sorry. No more egg puns I promise!
Anyway, British Lion Eggs sponsored this post and also shared some other egg breakfast recipes with me. They’ve been working with Shay Cooper – executive chef at the Michelin-starred Goring hotel, to pull together hints and tips on making luxurious hotel breakfasts at home.
As well as sharing the recipes for 6 of the hotel’s famous breakfasts, Lion eggs also created 6 simpler versions – perfect for weekday mornings. You can find all the recipes here. I really want to try the eggs en cocotte with smoked haddock, leeks and chives????????
For my recipe, I went down the brunch approach with a something that started off as hueveros ranchos, and eventually ended up as a garlicky, spicy bean-based dish with eggs nestled in nicely amongst crispy breadcrumbs and pancetta.
All made in one pan, and guaranteed to keep you going right through the afternoon slump!
TheSpicy Egg Breakfast with Smashed Beans and Pancetta Recipe:
Save
Pin Print
Spicy Egg Breakfast with Smashed Beans and Pancetta
By Nicky Corbishley
No, it's not shakshuka. Not a tomato in sight! This is my Spicy Egg Breakfast with Smashed Beans and Pancetta!
Prep Time:
5 minutes mins
Cook Time:
18 minutes mins
Total Time:
23 minutes mins
Servings: 3 servings
Course: Breakfast
Cuisine: British
Ingredients
- 2 tbsp olive oil
- 6 sliced of pancetta
- 3 tbsp panko breadcrumbs or fresh breadcrumbs
- 400 g 14oz tin of cannelini beans, drained and rinsed
- 400 g 14oz tin of butter beans, drained and rinsed
- 2 cloves garlic peeled and minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp ground coriander
- 1 tsp dried chilli pepper flakes
- 3 large British Lion eggs
- Medium bunch parsley roughly chopped
To Serve:
- Pinch of dried chilli pepper flakes
UK (metric) - **Convert to US Measures**
Instructions
Heat half the olive oil in a large frying pan (skillet) on a medium-to-high heat. Add the pancetta, and cook for 1-2 minutes until crispy. Remove from the pan and roughly cut into pieces.
Add the breadcrumbs to the pan and cook, stirring often, until golden brown (takes about 1-2 minutes). Remove from the pan.
Add the remaining oil to the pan, heat through, then add the cannelini beans and butter beans. Fry for 3-4 minutes, stirring regularly and giving them a gentle mash every now and then with the back of a spoon.
Add in the garlic, salt, pepper, paprika, cumin, coriander and chilli pepper flakes. Stir everything together and heat through for 2 minutes.
Make 3 wells in the bean mixture and break an egg into each well. Turn down the heat to medium-low and cover the pan with a lid or foil. Cook for 4-5 minutes until the white of the eggs starts to go solid. If you're worried about the beans burning (more likely if you're not using a non-stick pan), add a splash of just-boiled water to the beans.
Remove the foil and scatter the parsley on top, along with the cooked pancetta and breadcrumbs. Replace the foil and cook for a further 1-2 minutes, until the pancetta is heated through.
Once the whites of the eggs are fully cooked, serve straight from the pan with a sprinkling of chilli pepper flakes.
Notes
Nutritional Information is per serving.
Nutrition
Calories: 465kcal | Carbohydrates: 47g | Protein: 22g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 174mg | Sodium: 1021mg | Potassium: 831mg | Fiber: 11g | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 1.2mg | Calcium: 143mg | Iron: 6.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our
Welcome to Kitchen Sanctuary
Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.
Read More
Other Recipes You Might Like:
Banana Oat Cookies
Breads
Artisan Bread Recipe
Vegetarian
Stuffed Apples with Crumble Topping
Sourdough Scones
Drinks
Turmeric Latte with Coffee
Raspberry and Almond Pithiviers
Breads
