Sumac-spiced beans, av­o­cado and poached egg bowl

Better Homes and Gardens (Australia) - - Brekkie Bowls -

Wel­come the week­end with this brunch. You will be full till at least lunch with beans, tomato, egg and avo.

Prepa­ra­tion time 10 mins Cook­ing time 15 mins Serves 2

1 Tbsp ex­tra vir­gin olive oil

1 small brown onion, finely diced 400g can crushed toma­toes

1 tsp sumac, plus ex­tra, to serve 420g can baked beans Sea-salt flakes and freshly ground

black pep­per, to sea­son Pinch fine salt

1 tsp white vine­gar

2 free-range eggs

60g Greek-style feta, crum­bled 6 cherry toma­toes, sliced thinly

½ cup mixed leaves (baby spinach

and red beet­root leaves used here) 1 small av­o­cado, cut into thin


4 slices whole­grain sour­dough,


STEP 1 Heat oil in a large non-stick fry­ing pan over a medium heat. Add onion and cook, stir­ring, for 5 min­utes or un­til soft. Stir in crushed toma­toes and sumac. Cook for 5 min­utes or un­til slightly re­duced. Stir in beans and cook, stir­ring oc­ca­sion­ally for 5 min­utes or un­til hot. Sea­son.

STEP 2 Mean­while, to poach eggs, pour wa­ter into a medium saucepan un­til 6cm deep. Set over a high heat and bring to the boil. Re­duce heat to a low sim­mer so there are only a few bub­bles break­ing on the sur­face. Add fine salt and vine­gar. Break 1 egg into a cup. Use a spoon to swirl wa­ter in pan, cre­at­ing a vor­tex, then care­fully slide egg into wa­ter, in the cen­tre of the saucepan. The egg will swirl, form­ing a round shape. Re­peat with sec­ond egg. Poach for 3 min­utes for a soft yolk. Use a slot­ted spoon to re­move eggs from wa­ter and drain on a pa­per towel-lined plate.

STEP 3 Spoon bean mix­ture into bowls, top each with a poached egg, a lit­tle feta, cherry toma­toes, mixed leaves and av­o­cado. Sprin­kle with a lit­tle ex­tra sumac and sea­son. Serve with toast.

Sumac-spiced beans, poached egg bowl

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