Baked Beans & Pesto Eggs V GF
Recipe / Lisa Guy
This hearty bean dish is loaded with dietary fibre and protein to help support healthy blood-sugar levels and assist with keeping cholesterol levels in check. Legumes are also a fabulous source of B vitamins and iron needed for energy. Egg yolks are one of the richest sources of choline, an important B family nutrient. Choline serves many functions in the body including the production of acetylcholine, an important neurotransmitter required for mood as well as healthy brain and nervous system function.
Makes: 4
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 tbsp red-wine vinegar
2 tbsp pure maple syrup
2 tsp smoked paprika
2 × 400g tins pinto beans,
drained and rinsed
2 cups passata or marinara sauce
Handful baby spinach, roughly chopped
¼ cup shredded parmesan
¼ cup pesto
Pinch sea salt and pepper
4 large organic eggs
Handful parsley or basil
Sourdough or gluten-free toast to serve
1. Add olive oil to a large frying pan and saute the onion and garlic. Add passata, vinegar, maple syrup and beans. Stir. Bring to the boil and let simmer for 10 mins with the lid on. Remove from the heat and add baby spinach.
2. Stir, then make 4 wells. Crack an egg into each well.
3. Add pesto on top of the beans, then cover and cook for 5 mins or until the whites of the eggs are
