Beans on Toast the Proper Way

• 2 tbspolive oil
• 1onion, finely chopped
• 2garlic cloves, crushed
• 1 tspsmoked paprika
• 400gpassata
• 2 x 400gtins cannellini beans, drained and rinsed
• fine salt
• black pepper
• 4thick slices sourdough, about 50g each
• 4eggs
• 1 tbspolive oil, for the eggs
• 10gparsley, chopped

Method

1. 1Heat the olive oil in a saucepan over a medium heat. Cook the onion with a pinch of salt for 6 minutes until soft, then add the garlic and smoked paprika and stir for 1 minute until the paprika smells sweet and smoky.
2. 2Pour in the passata and add the beans. Simmer for 8 minutes, stirring now and then, until the sauce has thickened enough to coat the beans and a few of them have started to break down. Season with salt and pepper.
3. 3Toast the sourdough until golden and crisp at the edges.
4. 4Heat the tablespoon of olive oil in a large frying pan over a medium-high heat. Crack in the eggs and fry for 2 to 3 minutes until the whites are set and the edges are crisp but the yolks are still soft. Spoon a little of the hot oil over the whites to help them set.
5. 5Put a slice of toast on each plate, spoon the beans over so they soak in, and top with a fried egg. Scatter with parsley and add pepper. Break the yolk into the beans as you eat.

Per serving

kcal

472

protein

24.2g

fibre

11.4g

carbs

53.3g

fat

17.5g