I came across this dish as part of Food Republic's recent series on recipes for making good use of leftovers. Since I'd just made pizza, it was perfect for using up the rest of a package of sliced pepperoni.
The recipe comes from Sophia Wright's cookbook Cook on Shoestring: Easy, Inspiring Recipes on a Budget. Wright's recipe is meant to be flexible: while written for toast with fried eggs, it could easily be served over baked potato or, I think, rice would be a good partner. Don't have pepperoni? Use another sausage, pancetta or bacon. She also suggests that with more tomatoes and broth, the spicy bean topping could make a great soup.
Adapted from a Food Republic recipe from Cook on Shoestring by Sophie Wright
Serves 2
2 3/4 oz. sliced pepperoni, cut in half
2 garlic cloves, minced
Pinch of red chili pepper flakes
15-oz. can navy beans, drained and rinsed
15-oz. can diced tomatoes
Seasoned salt (or plain salt) and freshly ground black pepper
Pinch of sugar
1 tbsp. vegetable oil
2 eggs
Pinch of ground cumin
2 slices of bread
Butter, to spread on the toast
Coarsely chopped fresh cilantro leaves
1. Heat a medium nonstick frying pan over medium-low heat. Add the pepperoni and cook for a few minutes until it starts to render fat. Add the garlic and chili pepper flakes and cook for about a minute until the garlic is fragrant. Add the beans, season with seasoned salt and pepper and stir to combine, then add the tomatoes and sugar. Cook at a simmer, stirring occasionally, for about 10 minutes.
2. Heat vegetable oil in a medium nonstick frying pan over medium-high heat. When hot, break the eggs one-at-a-time into the pan. Break the yolks if desired or leave them whole. Season with salt, pepper and cumin. After a couple minutes, flip the eggs over and cook another minute or so to desired doneness.
3. Toast the bread (nice easy step).
4. To serve: Butter the toast and put on a plate, top with half the pepperoni-bean mixture and place a fried egg on top. Sprinkle with cilantro.
Serves 2
2 3/4 oz. sliced pepperoni, cut in half
2 garlic cloves, minced
Pinch of red chili pepper flakes
15-oz. can navy beans, drained and rinsed
15-oz. can diced tomatoes
Seasoned salt (or plain salt) and freshly ground black pepper
Pinch of sugar
1 tbsp. vegetable oil
2 eggs
Pinch of ground cumin
2 slices of bread
Butter, to spread on the toast
Coarsely chopped fresh cilantro leaves
1. Heat a medium nonstick frying pan over medium-low heat. Add the pepperoni and cook for a few minutes until it starts to render fat. Add the garlic and chili pepper flakes and cook for about a minute until the garlic is fragrant. Add the beans, season with seasoned salt and pepper and stir to combine, then add the tomatoes and sugar. Cook at a simmer, stirring occasionally, for about 10 minutes.
2. Heat vegetable oil in a medium nonstick frying pan over medium-high heat. When hot, break the eggs one-at-a-time into the pan. Break the yolks if desired or leave them whole. Season with salt, pepper and cumin. After a couple minutes, flip the eggs over and cook another minute or so to desired doneness.
3. Toast the bread (nice easy step).
4. To serve: Butter the toast and put on a plate, top with half the pepperoni-bean mixture and place a fried egg on top. Sprinkle with cilantro.
I loved this! Can this become a day-or-two-after-homemade-pizza tradition in our house?
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