Here’s a great breakfast recipe that I LOVE to make on the weekends when I have a bit of time and we’re all home!
Bake Eggs in Popped Beans & Cherry Tomatoes (Serves 2)
8oz of cherry tomatoes
1 tsp lemon
1 tbsp olive oil
fresh basil (or dried)
14oz can cannellini beans
pinch fennel seeds
2 large eggs
optional: balsamic vinegar
Halve tomatoes and place in a bowl with lemon juice, olive oil, basil, and sea salt.
Drain beans and place in a pan on high with a pinch of fennel. Leave for 5 minutes. You want them to be “popping” out of their skins.
Pour macerated tomatoes into the pan with 6 tbsps water and let bubble for 1 minute.
Crack eggs into the pan, reduce heat, cover, and let simmer until eggs are cooked to your liking (~4 mins).
Place on a small whole-wheat tortilla and top with a couple slices of avocado. Yummmm