My guilty pleasure when there’s nothing to eat in the house is baked beans with butter, cheese, and chilli sauce – Don’t knock it ’til you’ve tried it! These Wild West Breakfast Cups are just a refined version of my embarrassing pantry indulgence.
You could just as easily call them “breakfast bowls” if you didn’t feel like eating out of a cup, however the cups are a fab idea for if you happen to rustle these up when camping. For breakfast, this meal is warm and comforting, and an excellent alternative to traditional bacon and eggs. It boasts a delicious combo of smoky savoury flavours including bacon, peppers, beans, and chilli sauce, making it positively moresome.
But don’t feel restricted by the word “breakfast”, since I ate these wild west breakfast cups for dinner and it was just as alluring!
How to make wild west breakfast cups
- 250g streaky bacon chopped
- 1 onion chopped
- 2 carrots finely diced
- 2 celery sticks finely chopped
- 1 green pepper diced
- 4 large cloves of garlic chopped
- 4 tsp smoked paprika or regular paprika
- 1 tsp cumin
- 70g tomato paste
- 1 can peeled and chopped tomatos
- Half a cup of water
- 2 tsp sugar
- 1 bay leaf
- 2 cans cannellini beans drained and rinsed
- 2 – 4 Tbs chilli sauce (I use Sriracha)
- 2 knobs of butter
- 4 fried eggs
- 2 avocados halved
- Grated cheddar cheese to serve
Step by step instructions
1. Pre-heat a deep pan or pot to medium-high heat with olive oil, and fry the bacon until crispy.
2. Remove the bacon from the pan and set aside.
3. Saute the onion, carrot, and celery in the bacon fat until soft.
4. Add the green pepper and saute until soft.
5. Add garlic, paprika, and cumin, and fry for a minute or two until fragrant.
6. Put tomato paste in the pan and fry for a further minute.
7. Pour the canned tomato and water into the pan, mix, and bring the pan to a boil.
8. Add sugar, season with salt and pepper, and bring the heat down to a simmer.
9. Return the bacon to the pan, pop in a bay leaf, and allow to simmer for 20 minutes.
10. Add beans to the pan, add more water if necessary, simmer for an extra 10 – 15 minutes until sauce is reduced.
11. Season with salt and pepper, and add the desired amount of chilli sauce. I used 4 Tbs of Sriracha.
12. Add 2 large knobs of butter to the pan, and allow to melt and meld.
13. While the beans continue to simmer, fry four eggs.
14. Serve beans topped with grated cheese, and eggs, with avocado on the side.