Spiced egg, white bean and aubergine skillet
— anti-inflammatory ~ gut-friendly ~ anti-oxidant rich —
The perfect weekend brunch that ticks all the boxes ~ it has protein from the eggs and beans, healthy fats from the avo, egg yolks and olive oil, and plenty of good quality vegetables for fibre, vitamin C, magnesium and antioxidants ~ all to support your nervous system + gut health
Ingredients
3 tbsp olive oil
½ onion, diced
1 pepper, diced
1 aubergine, sliced into large chunks
2 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
1 tin chopped tomatoes
1 jar butter beans (any beans work but I cannot recommend Bold Bean Co enough)
Handful of kale
2–4 eggs
Salt + pepper to taste
To serve: fresh coriander and avo
Method
Heat a large pan over a low-medium heat and add olive oil. Add in the onion + pepper and sauté for 10 minutes until softened. Add in the spices and toss everything together for 1 minute before sautéing the aubergine in the spice mixture for about a minute and then adding in the beans
Add in the tinned tomatoes and bring the heat to a medium-high until the tomatoes are bubbling. Continue to cook for ~10-15 minutes, partially covered, stirring occasionally. Add the kale into the pan and continue to cook with the lid on for 5 minutes
Make small wells in the sauce, and crack the eggs in. Place the lid and cook for 4-5 minutes (or until the eggs are cooked to your liking)
To serve: season with salt + pepper, drizzle over a good glue of olive oil generously, and top with coriander + avo