American-Style Baked Black Bean and Ginger-Spiced Breakfast Hash with Poached Egg

Preheat your oven to 375°F (190°C).

In an oven-safe skillet, heat the coconut oil over medium-low and sweat the diced onions until translucent and fragrant.

Stir in the freshly grated ginger, blooming the aromatics for 60 seconds until the kitchen smells bright and spicy.

Add the pre-soaked black beans, tossing them to coat in the ginger-onion base.

Stir in the Scotch Bonnet ketchup to provide a tangy, sweet-heat foundation.

Transfer the skillet to the oven and bake for 15 minutes until the edges of the beans are slightly crisp and the moisture has reduced into a thick glaze.

Carefully crack the egg into the center of the hash and return to the oven for 6-8 minutes, just until the white is set but the yolk remains jammy.

Remove from the oven, allow to rest for 2 minutes, and serve immediately in the skillet, garnished with a pinch of sea salt.