Sally's Mexican butterbean hash

A very simple, fun and filling breakfast dish with a bit of a kick!

Serves 4

Ingredients

1 x 400g tin butter beans 2 tablespoons extra virgin olive oil 1 medium onion, finely sliced 2 cloves garlic, peeled and crushed 4 lean rashers of bacon – all visible fat cut off 2 tins of chopped tomatoes 4 preserved jalapenos, chopped Slurp of Tabasco sauce (to taste) Freshly ground black pepper 4 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 fry off for 4-5 minutes.

• Next add the bacon, garlic and chopped tomatoes and butterbeans

• Season with the black pepper, chopped jalapenos 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 al 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 or gluten free bread. Delicious!