Whenever I buy a new recipe book (always a good day), I turn down the pages of all the recipes that I think I want to try. It’s fair to say that with Jamie’s Everyday Superfood, I had bookmarked 90% of his amazing recipes. However, his ‘baked eggs in popped beans cherry tomatoes, ricotta on toast’ was one of the 10% that didn’t take my fancy. This was until it featured on his TV show and, like most things, he made it look uh-mazing.

Therefore, following Wimbledon Park fireworks on Thursday, I dragged Jenna into the Sainsbury’s Local on the way home to pick up the ingredients for this epic breakfast (please see photo below – the result of Jenna refusing to buy a 5p bag…) Apparently Sainsbury’s don’t believe that cannellini beans and ricotta are necessities (no idea why) so I’ve substituted a few things from the original recipe.

Shopping list: 250g cherry tomatoes, 1 pepper, half a lemon, fresh basil, 400g tin of chickpeas, eggs, seeded wholemeal bread, cream cheese.

The pepper I had left over from this week’s Bolognese so it’s totally optional. If you also have the luxury of a larger supermarket, you can substitute the chickpeas for cannellini beans and cream cheese for ricotta. Jamie also adds a pinch of fennel seeds…

Brunch time:

1) Halve the tomatoes and chop up the pepper. Place in a bowl with the lemon juice, 1 tablespoon olive oil, 4 sprigs of basil and some salt.

2) Drain the chickpeas/beans and place in a large frying pan (with the fennel seeds if you so desire) and some black pepper. Leave for 5 minutes, shaking occasionally.

3) Add the tomatoes and pepper to the pan with 100ml of water. Leave to bubble for 1 minute then crack two eggs into the pan. Cover with a lid/plate/foil, and cook on a medium-low heat for 3-4 minutes.

4) Meantime, toast your bread and then spread with cream cheese/ricotta. Cover the toast with the contents of the pan (there’s enough in there to serve 2 people)

I served mine with some balsamic vinegar, but Jamie also recommends hot chilli sauce. Despite the changes, it turned out to be a delish breakfast. (I met someone the other day that said they didn’t believe in brunch… are you mad?!) I’ve always wanted to try baked eggs (particularly eggs baked in avocado) and it turns out it’s a great way to cook them. I hate when you fry eggs and there’s still raw eggy bits on top, but cooking with a lid/foil/plate on the pan cooks the egg perfectly.