Baked Beans with Sweet Tomato Sauce and Poached Eggs
30 minutes
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About Baked Beans with Sweet Tomato Sauce and Poached Eggs
Dive into a bowl of vibrant flavor with this Baked Beans and Poached Eggs recipe, featuring a sweet, homemade tomato sauce that will tantalize your taste buds. Imagine tender red beans bathed in a luscious sauce, punctuated by the sweetness of cocktail tomatoes and the savory aroma of garlic, onion, and bell pepper.Topped with perfectly poached eggs, this hearty dish offers a delightful interplay of textures and a deeply satisfying experience. Perfect for a lazy weekend brunch or a quick weeknight dinner, this recipe is a true culinary gem.
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Tomato Sauce
- 4 1/2 Cocktail Tomatoes
- 4 1/2 Grape Tomatoes
- 2 1/2 clove Garlic minced
- 1 Onion finely chopped
- 1 Bell Peppers any color, finely chopped
- 1 tsp Oil
- 2 tsp Pepper black, ground
- 1 1/2 tsp Salt or to taste
For the Beans
- 1 cup Beans cooked, red
For the Poached Eggs
- 4 Eggs
Instructions
- In a pan, heat the oil over medium heat. Add the minced garlic and sauté for about 2 minutes until fragrant.
- Add the chopped onion and bell pepper. Sauté until the onion is translucent and softened, about 5-7 minutes.
- Add the cocktail tomatoes. Cook until the tomatoes have softened and released their juices, about 5-7 minutes. This creates a naturally sweet and flavorful base for the sauce.
- Stir in the salt and black pepper. Cook for another 2 minutes to allow the flavors to meld.
- Gently fold in the cooked red beans. Mix well to coat the beans in the sauce.
- Transfer the bean mixture to a baking dish. Create four small wells in the beans for the eggs.
- Crack an egg into each well. Top with grape tomatoes.
- Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Serve the baked beans hot, garnished with fresh herbs if desired.
Recipe Notes
Good To Know
- For an extra layer of smoky flavor, sauté a diced chipotle pepper in adobo sauce with the onions and bell peppers before adding the tomatoes.
- If you prefer a thicker sauce, mash a portion of the beans with the back of a spoon while simmering—this will help naturally thicken the mixture without extra ingredients.
- Serve over a lightly toasted slice of crusty bread or warm corn tortillas for a heartier, more traditional Mexican brunch experience.
- To make this dish vegan, simply omit the poached egg and top the beans with sliced avocado and a sprinkle of nutritional yeast for a creamy, umami-rich finish.
Expert Tips
- For a brighter flavor, use fresh tomatoes when they're in season. During the off-season, canned fire-roasted tomatoes offer a great alternative.
- Don't be afraid to experiment with different types of beans. Black beans, pinto beans, or even a combination can be delicious.
- A squeeze of fresh lime juice just before serving adds a vibrant touch.
Storage Instructions
- Store leftover beans in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 166kcalCarbohydrates: 6gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 855mgFiber: 2gSugar: 4g
Kanwaljeet Chhabra
Articles: 80
5 Comments
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This is exactly what I was looking for!
I’m loving this recipe already!
This looks fantastic! Appreciate the share.
This looks so good! Appreciate the share.
Wow, this looks fantastic!