Ingredients

The following ingredients have 3 Servings
  • 2 tbsp olive oil
  • 6 sliced of pancetta
  • 3 tbsp panko breadcrumbs (or fresh breadcrumbs)
  • 400 g 14oz tin of cannelini beans, drained and rinsed
  • 400 g 14oz tin of butter beans, drained and rinsed
  • 2 cloves garlic (peeled and minced)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1 tsp dried chilli pepper flakes
  • 3 large British Lion eggs
  • Medium bunch parsley (roughly chopped)
  • Pinch of dried chilli pepper flakes

Instruction

  • Heat half the olive oil in a large frying pan (skillet) on a medium-to-high heat. Add the pancetta, and cook for 1-2 minutes until crispy. Remove from the pan and roughly cut into pieces.
  • Add the breadcrumbs to the pan and cook, stirring often, until golden brown (takes about 1-2 minutes). Remove from the pan.
  • Add the remaining oil to the pan, heat through, then add the cannelini beans and butter beans. Fry for 3-4 minutes, stirring regularly and giving them a gentle mash every now and then with the back of a spoon.
  • Add in the garlic, salt, pepper, paprika, cumin, coriander and chilli pepper flakes. Stir everything together and heat through for 2 minutes.
  • Make 3 wells in the bean mixture and break an egg into each well. Turn down the heat to medium-low and cover the pan with a lid or foil. Cook for 4-5 minutes until the white of the eggs starts to go solid. If you're worried about the beans burning (more likely if you're not using a non-stick pan), add a splash of just-boiled water to the beans.
  • Remove the foil and scatter the parsley on top, along with the cooked pancetta and breadcrumbs. Replace the foil and cook for a further 1-2 minutes, until the pancetta is heated through.
  • Once the whites of the eggs are fully cooked, serve straight from the pan with a sprinkling of chilli pepper flakes.