A café-worthy brunch dish that's so comforting and easy to make. When sharing this recipe on my Instagram Story the other day, I said that this is the kind of dish I’d proudly serve if I ever turned my daydreams of owning a little sun-drenched café one day (yes, I’ve all planned my dream café menu in my head lol).

But until that café exists beyond my imagination, this recipe brings those brunch spot vibes right into your kitchen. Ideal for lazy weekend mornings or make a batch on Sunday, and you'll have satisfied wholesome breakfasts all week long.

Ingredients (serve 4)

1 small red onion, finely diced
2 garlic cloves, minced
1 jar (340 ml) roasted peppers, drained and diced
400 ml can chopped tomatoes
400 ml can cannellini beans, rinsed and drained
1.5 tsp smoked paprika
1.5 tsp mustard powder
1.5 tsp Kanel Aglio Napoletano (optional)
1 tsp red or white wine vinegar
1 tsp sea salt
Freshly ground black pepper to taste
1 handful part-skim mozzarella cheese shredded

TOPPING SUGGESTIONS:

For serving, choose your favourites to create your perfect breakfast plate:

Thick-cut sourdough, toasted
Eggs, cooked to your preference (recommended: over-easy or poached for that perfect runny yolk)
Fresh dill
Fresh coriander
Micro arugula
Hot honey (I like Mike’s)
Fancy salt
Avocado, diced
High-quality finishing olive oil (I like Graza)

Instructions

Position a rack in the middle of your oven and preheat to 175°C (350°F).
In a large oven-safe skillet or casserole dish with a lid, combine the diced onion, minced garlic, roasted peppers, chopped tomatoes, and cannellini beans.
Season with smoked paprika, mustard powder, Kanel Aglio Napoletano (optional), vinegar, salt, and a generous grind of black pepper. Stir thoroughly to combine all ingredients.
Cover the dish and bake for 25 minutes, allowing the sauce to thicken slightly.
Remove the lid and continue baking for 10 minutes to reduce the sauce further.
Add the cheese, mix well and return to the oven, uncovered, for a final 5 minutes until the cheese is melted.
Serve hot on toasted thick sourdough and add all the toppings you love.

My Kitchen Notes:

The bean mixture can be made ahead and will keep refrigerated for 5-6 days. Reheat in a pan or micro wave before serving.
For a vegan version, omit the egg and add vegan cheese.
You can swap in different beans—I'd recommend butter beans or chickpeas for a delicious alternative!