Spicy Scrambled Eggs with Smashed Beans Breakfast Bowl

• 2 tbsp olive oil
• 6 slices pancetta
• 3 tbsp panko breadcrumbs or fresh breadcrumbs
• 400 g (14oz) can cannellini beans, drained and rinsed
• 400 g (14oz) can butter beans, drained and rinsed
• 2 cloves garlic, peeled and minced
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp ground coriander
• 1 tsp dried chilli flakes
• 3 large eggs
• Medium bunch parsley, roughly chopped

To Serve:

• Pinch of dried chilli flakes

• Heat half the oil in a large frying pan over medium-high heat. Add the pancetta and cook 1–2 minutes until crisp. Remove and roughly chop.
• Add the breadcrumbs to the pan and toast, stirring, until golden (about 1–2 minutes). Remove and set aside.
• Add the remaining oil, then the cannellini and butter beans. Fry for 3–4 minutes, stirring and gently mashing some of the beans with the back of a spoon.
• Stir in garlic, salt, pepper, smoked paprika, cumin, coriander and dried chilli flakes. Cook for 2 minutes to warm the spices through.
• Make three wells in the bean mixture and break an egg into each well. Reduce heat to medium-low, cover the pan with a lid or foil, and cook 4–5 minutes until the whites begin to set. If the beans look dry or the pan is hot, add a splash of just-boiled water to prevent sticking.
• Remove the lid, scatter parsley, chopped pancetta and toasted breadcrumbs over the top. Replace the lid for 1–2 minutes to warm the pancetta through.
• When the egg whites are fully set and yolks remain soft, serve straight from the pan with an extra pinch of chilli flakes if you like.

Nutrition