With Mother’s Day around the corner, our very first thought was to make our Mum’s favourite breakfast. Homemade Baked Beans. Such a perfect, warming breakfast for Mother’s Day as the mornings are usually a little chilly in May.
This soup is loaded with immune boosting ingredients. Onion and garlic have potent antiviral and antibiotic properties, and the plant nutrients found in red and dark leafy green vegetables such as vitamins C and beta carotene helps to strengthen the lungs and reduce congestion. The addition of protein from both the cannelloni beans and a couple of cracked eggs helps provides a strong defence against viruses and bacteria. Our baked beans also give a nod to the flavourful Middle Eastern dish with lots of earthy spices such as cumin and paprika that are great for digestion and circulation.
Serves: 6 (leftovers for Mum, of course) Prep: 15 mins
Cook time: 25 mins
Large frying pan
2 tbsp olive oil
1 brown onion, thinly sliced
1 red capsicum, deseeded and thinly sliced
3 cloved garlic, minced or finely chopped
1 tsp ground cumin
1 tsp smoked paprika
1 small red chilli, finely sliced (optional)
1 can (400g) chopped tomatoes
1 can cannellini beans
2 handfuls baby spinach
Coriander or parsley to serve
¼ cup feta to serve (optional)
Heat oil in a large pan over medium-low heat.
Add onion and capsicum, cooking gently until the onion has softened and become translucent. Add garlic, cumin, paprika and chilli and cook for 1 minute, stirring regularly.
Pour in tomatoes and cannellini beans, season with salt and pepper, and stir well to combine. Simmer for approximately 10 mins or until the tomatoes start to thicken. Stir through baby spinach.
Gently crack the eggs into the tomatoes. Cover and continue to simmer gently over low heat or until eggs are just set.
Garnish with chopped coriander or parsley and serve sprinkled with feta.
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