It’s Father’s Day this weekend and Dean is cooking up a lovely breakfast/brunch for dads, based on his dad’s favourite spicy flavours.
100g smoked pancetta lardons
1 onion, very finely diced
3 cloves garlic, crushed
½ tsp ground cinnamon
1 tsp freshly ground cumin
1 tsp dried oregano
1 tsp chilli powder (or more to taste)
2 x 400g tins chopped tomatoes
1 400g tin haricot beans drained
150ml beef stock
4 medium organic free-range eggs
2 tbsp fresh coriander, chopped
4 tbsp soured cream
60g Mexicana cheese, grated
4 slices sourdough bread toasted
1. In a large pan fry the pancetta, onion and garlic and cook for 4-5 minutes. Add the cumin, cinnamon, chilli powder and oregano, cook for 1-2 mins, then pour in the tomatoes, beans and stock.
2. Bring up to the boil then cook over a med heat for 15-20 mins or until slightly thickened. Towards the end of the cooking time season with salt and pepper.
3. Make 4 wells in the sauce then crack in the eggs, cover with a lid and cook for a further 8-10 mins or until the whites are set.
4. Rub the sourdough with some olive oil then griddle in a hot pan until toasted, Place an egg and some of the sauce on top then garnish with a dollop of sour cream.