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QUICK HOME-MADE BEANS

WITH HEALTHY ‘FRIED’ EGGS

SERVES 2, GENEROUSLY

456 CALORIES PER SERVING

I love beans for breakfast and they’re packed full of energy. This recipe makes a generous amount of beans for two but could stretch to four with extra side dishes. The eggs are cooked in a non-stick pan with water so they steam rather than fry.

1 tsp olive oil

1 shallot, finely chopped

400g can of chopped tomatoes

200ml hot vegetable or chicken stock

1 sprig of rosemary

1 bay leaf

1 tbsp sun-dried tomato paste

400g can of cannellini beans, drained

2 eggs

2 slices of sourdough bread

butter

salt and freshly ground black pepper

1 Heat the oil in a saucepan and cook the shallot over a medium heat for 3–4 minutes until softened.

2 Add the chopped tomatoes, stock, herbs and tomato paste to the pan and bring to the boil. Season with salt and pepper, then stir everything together and simmer for 12–15 minutes until the sauce has reduced and thickened.

3 Stir in the cannellini beans and continue to simmer for a couple of minutes to warm them through.

4 Heat 2 tablespoons of water in a non-stick frying pan. As soon as the water is boiling and has reduced by about half, add the eggs. Turn the heat down low and cover the pan with a lid. Cook the eggs for about 3 minutes until the whites have set and the yolks are still soft.

5 Toast the slices of sourdough bread and spread them with a little butter. Put the toast on plates, divide the beans between them and carefully place an egg on top of each serving.