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How to prepare Spicy Egg Breakfast with Smashed Beans and Pancetta ?


Preparation time: 5 mins 

Cooking time: 18 mins 

Serving: 3


  • 2 tbsp. olive oil
  • 6 sliced of pancetta
  • 3 tbsp panko breadcrumbs - or fresh breadcrumbs
  • 400 g 14oz tin of cannellini beans, drained and rinsed
  • 400 g 14oz tin of butter beans, drained and rinsed
  • 2 cloves garlic - peeled and minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp. cumin
  • 1/2 tsp. ground coriander
  • 1 tsp. dried chilli pepper flakes
  • 3 large British Lion eggs
  • Medium bunch parsley - roughly chopped

  To Serve:

  • Pinch of dried chilli pepper flakes


  1. Heat half the olive oil in a large frying pan (skillet) on a medium-to-high heat. Add the pancetta, and cook for 1-2 minutes until crispy. Remove from the pan and roughly cut into pieces.
  2. Add the breadcrumbs to the pan and cook, stirring often, until golden brown (takes about 1-2 minutes). Remove from the pan.
  3. Add the remaining oil to the pan, heat through, then add the cannellini beans and butter beans. Fry for 3-4 minutes, stirring regularly and giving them a gentle mash every now and then with the back of a spoon.
  4. Add in the garlic, salt, pepper, paprika, cumin, coriander and chilli pepper flakes. Stir everything together and heat through for 2 minutes.
  5. Make 3 wells in the bean mixture and break an egg into each well. Turn down the heat to medium-low and cover the pan with a lid or foil. Cook for 4-5 minutes until the white of the eggs starts to go solid. If you're worried about the beans burning (more likely if you're not using a non-stick pan), add a splash of just-boiled water to the beans.
  1. Remove the foil and scatter the parsley on top, along with the cooked pancetta and breadcrumbs. Replace the foil and cook for a further 1-2 minutes, until the pancetta is heated through.
  2. Once the whites of the eggs are fully cooked, serve straight from the pan with a sprinkling of chilli pepper flakes.

Posted by Coba Grills and we thank Kitchen Sanctuary for this delicious recipe and the recipe link is