Hearty Bean & Egg Breakfast Skillet

1.Heat a large non-stick skillet over medium heat and melt the butter until foaming.

2.Add the finely chopped red onion and diced courgette to the skillet. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

3.Sprinkle in the mild curry powder, turmeric, dried thyme, ground black pepper, white pepper, cinnamon, and nutmeg. Stir well to coat the vegetables evenly and cook for 1 minute until fragrant.

4.Add the baked beans, Worcestershire sauce, tomato puree, bay leaf, and 2 tablespoons of water to the skillet. Stir to combine all ingredients thoroughly.

5.Reduce the heat to low and let the mixture simmer gently for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly. Season with salt to taste.

6.Make four small wells in the bean and vegetable mixture using a spoon. Crack one egg into each well carefully, keeping the yolks intact.

7.Cover the skillet with a lid and cook on low heat for 6-8 minutes, or until the egg whites are set but the yolks remain runny (cook longer if you prefer firmer yolks).

8.Remove the bay leaf before serving. Optionally, drizzle with hot sauce to taste for added heat.

9.Serve the hearty bean and egg skillet hot, garnished with a sprinkle of dried thyme or fresh herbs if available.