Baked eggs in popped beans with ricotta toast

This vibrant Jamie Oliver recipe with eggs, beans, cherry tomatoes and ricotta makes a delicious, protein-rich breakfast or brunch.

Baked eggs in popped beans with ricotta toast. Credit: Jamie Oliver Enterprises

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 250 g mixed-colour, ripe cherry tomatoes
• ½ a lemon
• Extra virgin olive oil
• 4 sprigs fresh basil
• 400 g tin cannellini beans
• 1 good pinch fennel seeds
• 2 large free-range eggs
• 2 slices seeded wholemeal bread
• 2 heaped tsp ricotta cheese (or to taste)
• Thick balsamic vinegar and hot chilli sauce to serve, optional

Instructions

1. Halve the tomatoes, place in a bowl and toss with the lemon juice, 3 teaspoons of oil and a pinch of sea salt. Pick, tear and toss in the basil leaves (reserving the smaller ones for garnish), then leave aside to macerate for a few minutes.
2. Meanwhile, place a large non-stick frying pan on a high heat. Drain the beans and put into the hot pan with the fennel seeds and a pinch of black pepper. Leave for 5 minutes, shaking occasionally – you want them to char and pop open, bursting their skins. Pour the macerated tomatoes into the pan with 100ml of water, season, then leave to bubble away vigorously for 1 minute.
3. Crack in an egg on each side, then cover with a lid, plate or tin foil, reduce to a medium-low heat and slow-cook for 3 to 4 minutes for nice soft eggs, or longer if you prefer. Meanwhile, toast the bread.
4. Divide the ricotta and spread over the two pieces of hot toast, then serve on the side of the baked eggs in beans. Sprinkle the reserved baby basil leaves over the top and tuck right in. Nice finished with a drizzle of balsamic vinegar and/or a drizzle of hot chilli sauce.

Recipe from Everyday Super Food by Jamie Oliver (Penguin Random House). ⓒ Jamie Oliver Enterprises Limited.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.