Recipes

Eggs with tomatoes and beans

Slané Snídaně Vejce

Serves 4 / Preparation time 50–55 minutes

1 large onion, thinly sliced
3 cloves garlic, thinly sliced
170 g pancetta or bacon, diced
1 red chili pepper, thinly sliced, seeds removed
2 teaspoons smoked paprika
leaves from 4 sprigs of fresh oregano + for garnish
2x 400g canned cherry tomatoes
salt and freshly ground pepper
400g can of borlotti or cannellini beans, drained and rinsed
4 eggs
120 g feta cheese
Indian bread for serving

1. Heat the oil in a deep frying pan or a wider saucepan and fry the onion until soft. Add the garlic and fry for another minute.
2. In another pan, fry the pancetta or bacon until golden and crispy. Add the pancetta to the onion and garlic, sprinkle with chili pepper, smoked paprika, fry briefly to release the aroma, add the oregano leaves, cherry tomatoes, salt, pepper and mix. Cook gently for 20 minutes.
3. Add the beans and cook for another 10 minutes. Add salt if necessary.
4. I turn down the heat, crack the eggs into the pan, cover with a lid and simmer for 10-12 minutes, until the eggs are soft-boiled. I remove from the heat, sprinkle with crumbled feta cheese.
and eat it with Indian bread.

You can find this recipe, and many others, in my cookbook Diary of Dita P. 2.