Skillet Bread with Baked Beans, Spinach and Eggs
As I type, I have 2 adorable 4 week old kittens crawling all over me. And a big glass of red wine. I’m not sure which I’m more excited about, but I digress.
I wanted to make a big Sunday brunch but was out of fresh foods, so I went into the cupboard to delve into the cans I had, and I would definitely make this again.
Ingredients (quick bread):
- 2 cups of flour (type 00 and wheat)
- 2 tsp baking powder
- 2 tsp salt
- Olive oil
Get a skillet pretty warm (medium high) and add some olive oil to the bottom so your bread doesn’t burn.
In a bowl, mix the flour, baking powder and salt. Start adding water, about 1/4 cup at a time, and mixing thoroughly until you have a dough that’s “together” enough to knead. Knead the dough until smooth, spread into a thin pancake, and then fry on both sides (depending on your pan, this may need to be split into 2). It tastes a lot like an “American biscuit” and went really well with the dish I made.
Ingredients (skillet breakfast):
- 1 can of red/kidney beans, rinsed and drained
- 1 can of whole roma tomatoes
- 1/4 cup fresh rosemary
- 1/2 package of frozen spinach, thawed
- 1 onion, diced
- 2 eggs
- 2 tbsp olive oil
- Salt and pepper
In a skillet, saute onions in olive oil until translucent. Add the beans, tomato, and rosemary. Warm up until it bubbles and season with salt and pepper. Top with spinach, and then crack 2 eggs into the dish. Bake for 10 minutes at 200C / 375F or until egg whites are no longer runny.