Homemade Baked Beans with Avocado and Eggs Recipe
This nourishing serve of smoky-style baked beans, avocado and eggs is sure to become a brunch-time favourite!
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Cooking tools:
- Nonstick skillet
- Stove
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Can opener
- Toaster
- Saucepan
- Airtight container
- Refrigerator
Ingredients
- 1 tbsp olive oil
- 200g speck, trimmed, chopped
- 1 medium onion, finely chopped
- 1 clove garlic, crushed
- 2 tsp smoked paprika
- 400g can diced tomatoes
- ¼ cup La Morena chillies/peppers/chipotles in adobo sauce, finely chopped
- ½ cup water
- 2 tbsp maple syrup
- 400g can white cannellini beans, rinsed, drained
- Ground sea salt and cracked black pepper, for seasoning
- 6 thick slices wholegrain or light rye bread, toasted
- 2 avocados, halved, peeled, thinly sliced
- 6 poached or fried eggs, to serve
- Micro herbs or chopped parsley, to serve
- Note
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