Here’s a breakfast recipe that’s fueled with protein and that you will love

It’s always good to start the day with a healthy balance of carbohydrates, protein and good fats. It’s what keeps your tummy full, your brain on working mode and your body on a high energy.

Here’s an easy recipe that you can make for breakfast, brunch, lunch and dinner. It’s budget friendly too!

Eggs and beans copyright Photographer: Adrianna Anastasiades


250g dried white beans (soaked in water overnight or for 8 hours)

250g fresh or frozen spinach

1 carton of passata

2 Bay leaves

2 tbsp olive oil

1 cup of water

1 vegetable stock cube

1 tbsp dried rosemary

1 tbsp dried thyme



1 medium sized onion

1 egg

Serves: 6-8

Cooking time: 1 hour


Step. 1: Drain the beans under cold water and set aside. Heat some olive oil in a large pot on a low to medium heat. Chop up the onion in small pieces and add to the pot. Saute for 3 minutes.

Step. 2: Add the beans and stir, so that it mixes with the onion and olive oil. Wash the spinach and add it to the pot. Let it saute for 5 minutes.

Step. 3: Add the vegetable stock cube, Passata, bay leaves, dried thyme, dried rosemary, water, salt and pepper to the pot and stir. Season well.

Step. 4: Add a drizzle of olive oil and stir with the rest of the ingredients. Cover the pot with a lid and let it simmer on a low heat. Stir occasionally.

Step. 5: Once the sauce has thickened and the beans are soft, take the pot off the heat. Fry your egg and gently lay it on top of the beans when you serve yourself.

Tip: You can also have this with feta cheese.

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