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Bakes Eggs, Cannellini Beans and Tomato

  • 4 4

  • Preparation time: 10 minutes

  • Cooking time: 25-30 minutes

Ingredients

1 tbsp. extra virgin olive oil
1 Spanish onion, finely chopped
1 garlic clove, crushed
2 anchovies, chopped (optional)
1 tbsp. fresh basil, chopped
1 small red chilli, (optional)
1 punnet cherry tomato, halved (you can use tinned cherry tomatoes)
1x400g tin cannellini beans, drained and rinsed
2-4 tbsp. parsley, chopped, for serving

Method

In a medium sized frying pan heat the olive oil, onion and garlic, till golden brown. Approx. 5 minutes

Mix through the anchovies, tomatoes and basil. Cook for 5-10 minutes on a low heat.

Add the beans and season. Let the ingredients thicken slightly this will take 10 minutes

Make 4 wells in the mixture and using the back of a spoon break the egg over the spoon, into each gap. Cook for 4-5 minutes with the lid on, keeping the yolk runny.

Sprinkle with the parsley and serve in the frying pan on the table and spoon into individual bowls.

Recipe by Zoe Bingley-Pullin

Notes