Baked Eggs and Popped Beans

READY IN: 10mins
SERVES: 2
YIELD: 2 eggs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse and drain the beans, and add to a hot non-stick pan with the fennel seeds and a pinch of black pepper.
  • Occasionally shaking the pan, continue to fry until the skins pop.
  • Drain off some of the liquid in canned tomatoes and add to the pan with a squirt of lemon juice.
  • Add the eggs and cover, cooking until the eggs are the desired doneness, 3-4 minutes for soft and runny.
  • Serve with balsamic, hot sauce and/or your favorite condiments. Jamie suggested toast and ricotta on the side. Keeping this appropriate for a low gi meal, be careful about the bread.
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