Baked Potatoes with Smoky Spanish Beans with Poached Eggs
Photography by Aaron McLean.
INGREDIENTS
4 cooked baked potatoes, hot
4 poached or fried eggs, hot
sea salt and freshly ground pepper
Spanish beans
2 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, crushed
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 teaspoons dried oregano
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 x 400 gram tin crushed tomatoes
1 x 400 gram tin cannellini beans, drained and rinsed
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Heat the oil in a sauté pan and add the onion and garlic with a good pinch of salt. Cover and cook until soft. Add all the remaining ingredients, season and simmer for 15 minutes until thick and reduced.
To assemble: Cut a cross 3/4 of the way down each potato and gently squeeze from the base to open out. Spoon the beans into the potato and top with an egg and a grind of pepper. Makes 4
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!