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My go-to cheat ingredient for a dash of heat is White Mausu’s peanut rāyu – it has a gentler flavour profile than, say, Lao Gan Ma crispy chilli in oil, and works perfectly in this dish of creamy, lemon-spiked beans and eggs. I recommend using jarred white beans for the speediest cook time. For an easy, get-ahead breakfast, make and chill the spinach and beans the night before, then reheat the next morning and crack in the eggs when the beans are piping hot.

Chilli eggs with miso beans and spinach

Prep 10 min
Cook 20 min
Serves 2-3

2 tbsp neutral oil
2 onions, peeled and roughly sliced
2 garlic cloves, peeled and finely grated
200g baby spinach, roughly chopped
570g jar white haricot or butter beans, drained and rinsed (400g net)
2 heaped tsp red miso paste (white will work, too)
150ml single cream
Juice of ½ lemon
Salt (optional)
2 eggs
2-3 tbsp White Mausu peanut rāyu, to taste

Put the oil in a large, heavy-based saucepan on a medium heat, then add the onions and stir-fry for five minutes, until just colouring around the edges. Stir in the garlic, turn down the heat to low, then partly cover the pan and cook for five minutes, to soften. Add the spinach, stir-fry on a medium heat for a minute, until just wilted, then stir in the beans.

Mix the miso with 50ml boiling water, stir this into the beans and spinach, then stir in the cream. Leave to bubble for a minute, then turn down the heat and stir in the lemon juice, and taste and adjust for salt, if needed (I tend not to add any, because the miso is salty enough).

Make two indentations in the beans and crack in the eggs. Leave to cook for two minutes, then cover the pan and cook for two minutes more, until the egg whites are cooked through and the yolks are runny. (If you prefer the yolks jammy or more cooked through, cook for a minute or two longer.)

Drizzle the peanut rāyu over the top and serve at once.