Baked Potatoes with Smoky Spanish Beans with Poached Eggs
Photography 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
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.