Vegetarian Breakfast of Homemade Beans with Scrambled Eggs & Halloumi
salt & pepper to season
1 teaspoon butter
200 grams halloumi
For the beans:
1 can (390 grams) butter beans
1 can tomatoes in puree
salt & pepper, to season
1 tablespoon olive oil
1/2 brown onion, diced roughly
1 teaspoon oregano
LETS MAKE IT
Start by draining any excess liquid that may be in the can of your butter beans. Rinse with water to wash off any juices or brine.
In a medium sized saucepan over a medium-high heat, add the olive oil and brown onion and cook for 3 minutes or until translucent. Add the garlic and cook for a further 2 minutes until fragrant and brown. Add in the can of tomatoes including the puree along with the oregano and mix to combine. Add the butter beans, lowering the heat to a simmer.
While the beans infuse, start on the scrambled eggs. Take each egg and crack it into a large bowl. Whisk together and season with salt and pepper. Taking another smaller saucepan over a medium heat, add the butter. Allow it to melt before adding the whisked eggs. Using a silicon spatula, scrape along the bottom of the saucepan continuously approximately every 5 seconds. Take off the heat and sit to the side.
Place a saucepan on a medium-high heat and add sliced halloumi. Do not add any fat to grease. Let the halloumi fry for 4 minutes before flipping and cooking for a further 4 minutes. The halloumi will be golden brown and soft when ready. It will unstick itself from the pan when crispy and cooked.
Serve all together on a plate and top with greens and enjoy!
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