Rukmini Iyer's chilli eggs with miso beans and spinach offer a delightful and nutritious meal that is both quick to prepare and easy to enjoy. This hearty dish serves as an excellent get-ahead breakfast for those hectic mornings, combining creamy beans, fresh spinach, and perfectly cooked eggs with a hint of heat from peanut rāyu.
Ingredients and Preparation
The recipe calls for simple ingredients that come together in under 30 minutes. You will need two tablespoons of neutral oil, two onions peeled and roughly sliced, two garlic cloves peeled and finely grated, 200 grams of baby spinach roughly chopped, a 570-gram jar of white haricot or butter beans drained and rinsed, two heaped teaspoons of red miso paste, 150 milliliters of single cream, the juice of half a lemon, salt optional, two eggs, and two to three tablespoons of White Mausu peanut rāyu to taste.
Cooking Instructions
Start by heating the oil in a large, heavy-based saucepan over medium heat. Add the onions and stir-fry for five minutes until they begin to colour around the edges. Stir in the garlic, reduce the heat to low, partly cover the pan, and cook for five minutes to soften. Next, add the spinach and stir-fry on medium heat for a minute until just wilted, then mix in the beans.
Combine the miso paste with 50 milliliters of boiling water and stir this into the beans and spinach mixture. Add the cream and let it bubble for a minute. Reduce the heat, stir in the lemon juice, and taste to adjust for salt if needed, though the miso often provides enough saltiness.
Make two indentations in the beans and crack in the eggs. Cook for two minutes, then cover the pan and cook for an additional two minutes until the egg whites are set and the yolks are runny. For jammy or fully cooked yolks, extend the cooking time by a minute or two. Finally, drizzle the peanut rāyu over the top and serve immediately.
Tips and Variations
For a speedy cook time, using jarred white beans is recommended. To prepare ahead, make and chill the spinach and beans the night before, then reheat in the morning and add the eggs when the beans are hot. The peanut rāyu adds a gentle heat, but you can substitute with other chilli oils if preferred.
This dish is versatile and can be adapted for different tastes or dietary needs. It makes a satisfying breakfast, brunch, or even a light dinner, packed with protein and flavour from the miso and creamy beans.
