Beans and Eggs with Tomato Toasts
Beans, eggs and tomatoes – on paper doesn’t sound too interesting but cook your own beans and add deliciously seasoned griddled tomatoes with eggs and you take this to a new level.. A great brunch option or quick supper. Keep tins of beans on standby in the press and you can whizz this up in less than 30 minutes. As a bonus, its a nutritional powerhouse full of protein from the eggs and beans as well as vitamins, antioxidants, and minerals. Packed with B vitamins. – These incredible little compounds are essential in contributing to a healthy body, everything from liver, skin, hair and eyes. This little dish was the perfect filler when we got back from holidays – I still hadn’t done the shopping but there were beans in the press (and I had actually brought home black beans from holiday) and sure there is always eggs in our fridge, on that you can rely. There is nothing difficult about this recipe but it does taste extra special thanks to the tomato toasts. Season the tomatoes really well as I’m always amazing by how much salt they need to bring their flavour out and serve with more than 1 egg if you are feeding a hungry family!.
1 cup dried beans of choice soaked overnight or 2 tins of cooked beans
1 tsp Pimenton d’espelette or Smoky Paprika
1 medium onion diced
2 medium carrots diced
2 cloves garlic peeled chopped and mashed
2 tbsp rapeseed oil or olive oil
2 chopped cooked peppers
2 cups of stock
2 tbsp tomato passata
Salt and Pepper to season
Heat oil in a medium pan.
Add onion and garlic and cook over gently heat for a few minutes.
Add the carrot , toss well to combine.
Cover and sweat until all are nearly cooked.
Add the Pimenton or Smoky Paprika and stir to combine.
Add the passata and stir well for 2 minutes.
Add the stock and beans, bring to the boil.
Turn down and if using cooked beans, simmer for about 10 minutes until all the flavours are developed.
If using uncooked beans you will need to cook for 45 minutes at least until tender.
Season as needed.
Fry 2 eggs per person and keep warm until ready to serve.
2 cherry tomatoes per person, cut and seasoned with salt and a little sugar, brushed with olive oil.
Heat a skillet pan and cook the tomatoes cut side down until softened.
Set aside and keep warm.
Toast 1 piece of sourdough per person.
Drizzle with extra virgin olive oil, top with the tomatoes and squash them slightly into the toast with the egg turner.
Serve alongside the eggs and beans.