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🍳 English Breakfast with Fried Eggs, Mushrooms, and Tomatoes

351 kcal · 30 min · 4 servings

Ingredients

• 250 g white beans (drained weight; can)
• 150 g black beans (drained weight; can)
• 1 onion
• 4 tbsp olive oil
• 2 tsp honey
• 60 g tomato paste (3 tbsp)
• 300 g pureed tomatoes
• salt
• pepper
• 1.5 tsp soy sauce
• 1.5 tsp apple cider vinegar
• chili flakes
• 250 g mushrooms
• 250 g cherry tomatoes
• 2 sprigs thyme
• 4 eggs
• 0.5 bunch parsley (10 g)
• 120 g feta (48 % fat in dry matter)

Instructions

1. 1. Place the beans in a sieve and rinse them under cold water.
2. 2. Peel the onion and chop it into fine dice.
3. 3. Heat one tablespoon of oil in a frying pan.
4. 4. Fry the onions for two minutes over medium heat.
5. 5. Stir in the honey and tomato paste and cook for another minute.
6. 6. Deglaze the pan with the puréed tomatoes.
7. 7. Let the sauce simmer for about five minutes.
8. 8. Add the drained beans to the sauce.
9. 9. Season the mixture with salt, pepper, soy sauce, apple cider vinegar, and chili flakes.
10. 10. Grease a baking dish with one tablespoon of olive oil.
11. 11. Transfer the bean mixture into the dish.
12. 12. Preheat the oven to 180 degrees Celsius (160 degrees Celsius with fan or gas mark 2-3).
13. 13. Bake the beans in the oven for ten minutes.
14. 14. Meanwhile, clean the mushrooms and cut them into quarters.
15. 15. Wash the tomatoes and cut them in half.
16. 16. Wash the thyme and shake it dry.
17. 17. Heat one tablespoon of olive oil in a separate frying pan.
18. 18. Fry the mushrooms together with the thyme sprigs for four to five minutes over high heat.
19. 19. Season the mushrooms with salt and pepper.
20. 20. Remove the mushrooms from the pan and set them aside to keep warm.
21. 21. Fry the tomatoes in the same pan for three to four minutes over high heat.
22. 22. Season the tomatoes with salt and pepper as well.
23. 23. Heat the remaining olive oil in a large frying pan.
24. 24. Fry the eggs one by one for three to four minutes over medium heat to make fried eggs.
25. 25. Season the fried eggs with salt and pepper.
26. 26. Wash the parsley and shake it dry.
27. 27. Chop the parsley coarsely.
28. 28. Divide the baked bean mixture among plates.
29. 29. Place one fried egg on top of the beans on each plate.
30. 30. Arrange the mushrooms and tomatoes next to the beans.
31. 31. Crumble the feta cheese over the dish.
32. 32. Garnish the breakfast with the chopped parsley.
33. 33. Sprinkle extra chili flakes over the dish if desired.

Nutrition per serving

• kcal: 351
• Protein: 20 g · Fett/Fat: 23 g · Carbs: 16 g