Jamie Oliver’s Baked Eggs in Popped Beans and Cherry Tomatoes with Ricotta on Toast. Recipe reproduced with permission from the publisher.
I have a soft spot for Jamie Oliver. He’s gone from the scooter-riding Essex lad to inspiring food campaigner, riding a sea of fantastic cookbooks and TV shows all while working hard to change our food landscape. He made cooking cool, he made us yearn to cook in our gardens, he showed us that simple food can be showstopping – and now he’s bringing super foods to the masses.
Last year, I was very proud to be a winner of Jamie Oliver’s Food Foundation blog. I’m passionate about reducing food waste and feeding my kids healthy, nutritious foods. Jamie Oliver’s Food Foundation has done remarkable work bringing food education to schools and communities and I’ve been delighted to be a very tiny part of it.
Jamie Oliver’s Everyday Super Food cookbook has sections for Breakfast, Lunch, Dinner, Snacks & Drinks. It also has a large section on Living Well which spans from Jamie’s philosophy for a balanced plate and the power of protein, to alcohol, organic food and sleep. The recipes all have nutritional advice and keep calories and fat to healthy levels.
Jamie Oliver has enlisted the help of a team of experts including doctors, scientists, professors and nutritionists from around the world for this in-depth personal journey through the world of health and nutrition. Jamie calls this the most personal cookbook he’s ever written and combines his 30 years of cooking experience with expert nutritional advice to bring us this range of delicious and healthy recipes – as ever written in his fun, relaxed and accessible style.
I’ve enjoyed having a look through the other recipes in Jamie Oliver’s Super Food cookbook and I’m very excited to try the recipes for Happiness Pasta with Sweet Tomato, Aubergine and Ricotta; Herby Jeweled Tabbouleh Rice; Kiwi, Lime and Chili Salsa and Skinny Carbonara.
Jamie Oliver’s Baked Eggs in Popped Beans with Ricotta on Toast
- 250g mixed-colour ripe cherry tomatoes
- ½ a lemon
- extra virgin olive oil
- 4 sprigs of fresh basil
- 1 x 400g tin of cannellini beans
- 1 good pinch of fennel seeds
- 2 large free-range eggs
- 2 slices of seeded wholemeal bread
- 2 heaped teaspoons ricotta cheese
- optional: thick balsamic vinegar
- optional: hot chilli sauce
- Halve the tomatoes, place in a bowl and toss with the lemon juice, 1 tablespoon of oil and a pinch of sea salt. Pick, tear and toss in the basil leaves (reserving the smaller ones for garnish), then leave aside to macerate for a few minutes.
- Meanwhile, place a large non-stick frying pan on a high heat. Drain the beans and put into the hot pan with the fennel seeds and a pinch of black pepper. Leave for 5 minutes, shaking occasionally – you want them to char and pop open, bursting their skins. Pour the macerated tomatoes into the pan with 100ml of water, season, then leave to bubble away vigorously for 1 minute. Crack in an egg on each side, then cover with a lid, plate or tin foil, reduce to a medium-low heat and slow-cook for 3 to 4 minutes for nice soft eggs, or longer if you prefer. Meanwhile, toast the bread.
- Divide the ricotta and spread over the two pieces of hot toast, then serve on the side of the baked eggs in beans. Sprinkle the reserved baby basil leaves over the top and tuck right in. Nice finished with a drizzle of balsamic vinegar and/or a drizzle of hot chilli sauce. Delicious.
[CLOSED] I’ve been given FOUR copies of Everyday Super Food to give away to some lucky readers!
To be in with a chance of winning one of four copies of Jamie Oliver’s Everyday Super Food cookbook, all you have to do is enter via the Rafflecopter widget below. This giveaway is open to UK entrants only and runs until midnight on 30 Sept 2015.
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Disclosure: Penguin Books sent me a copy of Jamie Oliver’s Everyday Super Food cookbook to review and have supplied four for the giveaway. All opinions are my own. This post contains affiliate links. Recipe reprinted with permission.
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