Tomato & Sesame Beans Egg Crepe

When you want something tasty fast egg crepes are one of my go-to options!!

Believe it or not, eating whole eggs outside of baking or pancakes was my worst nightmare a few years ago, now they are my go-to meal! This tomato & sesame bean mix is like an Asian style baked beans so great on their own served with bread or alongside an egg crepe.

Try my other egg crepe recipe here. Make sure to give my Smoky Baked Beans recipe in my cookbook a go too!!

Serves 2.

  • 1 tsp oil
  • 100g tomatoes, chopped
  • 2 scallions, thinly sliced or 1/2 onion, diced
  • 1 tbsp soy sauce, 1 tsp honey & 1/2 tsp dried chilli flakes or 1 tbsp sweet chilli sauce
  • 1 x 400g tin butter beans, drained & rinsed
  • 1 tbsp sesame seeds
  • 2 large handfuls spinach
  • 4 eggs
  • black pepper
  • Optional: 2 tsp salted roasted peanuts
  1. Heat the oil in a nonstick frying pan over a low heat.
  2. Add the tomatoes and scallion and cook until soft.
  3. Once softened, add the soy sauce or sweet chilli sauce along with the butter beans and sesame seeds. Stir together and cook for a further 5 minutes. Remove from the pan and set aside.
  4. Return the pan to the heat and add the spinach. Keep turning it until it begins to wilt. Once all wilted, remove from the pan and set aside.
  5. Return the pan to the heat and whisk the eggs together with black pepper.
  6. Pour onto the pan and cook. Once you see the sides begin to dry out, place a lid or plate on top and turn the heat down low. Cook for a further 5 minutes. (The lid or plate traps the heat and creates steam, this will allow the egg crepe to slide off from the pan.)
  7. Remove the egg crepe from the pan and divide in two, place equal quantities of the spinach and beans over the top with a scattering of peanuts and serve.
Tomato & Sesame Beans Egg Crepe; Delalicious; Sinead Delahunty
Happy cooking,
Sinéad
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