Spicy Breakfast Beans by Pavel Berky

INSTRUCTIONS

• 1
  Heat Ghee in a pan. Peel the shallot, finely chop it, and sauté until golden.
• 2
  Add the peeled and finely chopped garlic along with a piece of chili pepper. Sauté for a few more seconds, stirring constantly, but be careful not to burn the garlic – it could turn bitter.
• 3
  Cut the peeled tomatoes into smaller pieces and add them to the pan. Sauté for 2–3 minutes, stirring occasionally.
• 4
  Add the beans without their liquid, tomato sauce, season with salt and pepper. Stir, bring to a boil, and cook for about 1–2 minutes until the mixture thickens and the flavors combine.
• 5
  Serve the beans on crispy toasted bread. Crumble feta cheese on top and sprinkle with freshly chopped chives.

TIP

• 1
  If you want the beans to be even more flavorful, add smoked paprika or a pinch of cumin. Instead of feta, you can use goat cheese, grated cheddar, or for a pleasant contrast with spicy beans, cooling cottage cheese or sour cream. A fried egg or poached egg on top also goes great with the beans. If you like spicier dishes, add more chili or a few drops of hot sauce.