Fried eggs with fresh baked beans and harissa

Tamara West

When you've a little more time on your hands, try this fresh baked beans with harissa - a hearty breakfast.

Ingredients

150 g	Bacon, rind removed and roughly chopped
40 ml	Olive oil
1	Onion, brown, medium, peeled and roughly chopped
½	Carrots, small, peeled and chopped
½ stick	Celery, chopped
2 cloves	Garlic, peeled and sliced
2 tsp	Sweet smoked paprika
2 pinches	Chilli flakes
1 tsp	Fresh thyme, chopped
1 tsp	Sugar
1 can	Chopped tomatoes, 400g
1 can	Butter beans, 400g, drained and rinsed (Main)
½ cup	Water
30 ml	Canola oil
8	Eggs, large, free-range (Main)
8 slices	Ciabatta bread, toasted
1 drizzle	Barbecue sauce, optional

Harissa

10	Red chillies, large, halved, seeds removed and roughly chopped (Main)
3 tsp	Cumin seeds, roasted and ground
3 tsp	Caraway seeds, roasted and ground
5 cloves	Garlic, peeled
3	Red capsicums, roasted, skin and seeds removed
1 tsp	Tomato paste
1 tsp	Red wine vinegar
2 tsp	Sweet smoked paprika
1 cup	Extra virgin olive oil

Directions

1. Heat oven to 200C. Place bacon and olive oil into a medium-sized heavy based saucepan and cook over a medium heat until bacon starts to crisp up.
2. Add onion, carrot, celery and garlic and cook gently, without letting them colour, for 6 minutes, reducing heat if necessary.
3. Add paprika, chilli, thyme and sugar and cook for 30 seconds before adding canned tomatoes. Bring to the boil, reduce heat and simmer for 5 minutes before adding beans and water.
4. Simmer for a further 5 minutes and season with a little salt and pepper. Remove from heat and keep warm.
5. Heat canola oil in a large heavy-based oven-proof frying pan over a medium to high heat.
6. Carefully crack eggs into the hot oil, then place pan into the oven for 2 minutes. Remove eggs from oven and set aside.
7. Divide toast between 4 plates, top with beans, eggs and a generous drizzle of harissa over each plate. Finish with a little barbecue sauce if desired and serve immediately.

Harissa

1. Place chilli, cumin, caraway and garlic into a food processor and blend to a paste.
2. Add capsicums and blend until smooth.
3. Add tomato paste, red wine vinegar, smoked paprika and olive oil, blend together and season to taste.
4. Store in the refrigerator covered with a little olive oil.