Rukmini Iyer's chilli eggs with miso beans and spinach offers a delicious and hearty dish that serves as an ideal get-ahead breakfast for hectic mornings. This quick and easy recipe combines creamy, lemon-spiked beans with perfectly cooked eggs, topped with a dash of heat from White Mausu's peanut rāyu for a gentler flavor profile compared to alternatives like Lao Gan Ma crispy chilli in oil.
Recipe Overview
For the speediest preparation, Iyer recommends using jarred white beans, which significantly reduce cook time. To make mornings even smoother, you can prepare and chill the spinach and beans the night before, then simply reheat and add the eggs when the beans are piping hot. This approach ensures a fresh and flavorful meal with minimal effort.
Ingredients and Preparation
The recipe serves two to three people and requires basic ingredients that are easy to find. You'll 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 color 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, stir this into the beans and spinach, and then add the cream. Allow the mixture to bubble for a minute before reducing the heat and stirring in the lemon juice. Taste and adjust for salt if needed, though Iyer notes that the miso often provides enough saltiness.
Make two indentations in the bean mixture and crack in the eggs. Cook for two minutes uncovered, 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 more cooked yolks, extend the cooking time by one to two minutes. Finally, drizzle the peanut rāyu over the top and serve immediately.
Tips and Variations
This dish is highly adaptable. You can substitute white miso paste if red is unavailable, and adjust the amount of peanut rāyu to suit your spice preference. For a vegetarian twist, ensure all ingredients are plant-based, and consider adding extra vegetables like mushrooms or bell peppers for added nutrition. The recipe's simplicity and make-ahead potential make it a versatile option for brunch or a quick dinner as well.
Explore more recipes in the breakfast, quick and easy, eggs, food, beans pulses and legumes, vegetables, and brunch categories for additional inspiration. This chilli eggs dish not only saves time but also delivers a satisfying meal that can be enjoyed any day of the week.
