Mexican butterbean hash
Breakfasts don't have to be boring! Try Sally Bee's simple, filling breakfast dish with a bit of a kick.
Ingredients
Serves 4
1 x 400g tin butter beans2 tablespoons extra virgin olive oil1 medium onion, finely sliced2 cloves garlic, peeled and crushed4 lean rashers of bacon – all visible fat cut off2 tins of chopped tomatoes4 preserved jalapenos, choppedSlurp of Tabasco sauce (to taste)Freshly ground black pepper4 fresh eggs
Method
Pre-heat the oven 200˚C
In a large non-stick frying pan, heat the olive oil over a medium heat
Add the chopped onion and fry off for 4-5 minutes
Next add the bacon, garlic and chopped tomatoes and butterbeans
Season with the black pepper, chopped jalapeños and Tabasco sauce
Stir together to combine and let simmer over a low heat for 10-15 minutes
Now transfer mixture to a shallow baking dish and pop in the pre-heated oven for 20 minutes, until bubbling and all the flavours have fused together
Take out of the oven and make 4 scooped holes in the mixture
Crack in the eggs and pop back in the oven for a final 6-7 minutes
Serve for breakfast with a slice of whole-nutty bread. Delicious!