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SPICY BEANS WITH POACHED EGGS AND SOURDOUGH

Prep/Cooking Time: 45-60 Minutes

Ingredients

• 80g Red bell peppers
• 80g Yellow bell peppers
• 100g Red onion
• 12g Garlic
• 50g Tomato paste
• 500g Canned chopped tomatoes
• 1 kilo Cooked white beans
• 4g Chili flakes
• 50g Olive oil
• Salt
• Pepper
• 8 Eggs
• 20ml White wine vinegar
• 4 Slices sourdough
• 60g Green onions

Instructions

• Peel the onion and garlic and remove any root
• Finely chop and place in a thick bottom pan with the olive oil
• Place over a high gas and cook till beginning to colour
• De-seed the bell peppers and finely slice
• Add the peppers and chili flakes to the pan and cook for 2 minutes
• Add to the pan the tomato paste and stir through
• Cook for 2 minutes and add the canned tomatoes to the pan
• Bring to the boil then lower the gas
• Simmer for 45 minutes until cooked through
• Once cooked through drain the beans and add to the pan
• Bring to the simmer and cook for 10 minutes
• Remove from the heat and season to taste with the salt and pepper
• Either cool and reserve in the fridge or use immediately
• To serve drizzle the sourdough with the olive oil
• Place in the panini grill to toast and mark
• Crack the eggs into boiled water (with white wine vinegar added)
• Poach the eggs till runny in the yolk
• Spoon the bean mix into the serving dish
• Remove the poached eggs from the water and dry over paper
• Place the eggs atop the beans
• Remove the sourdough from the grill and cut into halves
• Place on the side of the dish
• Top with the sliced green onions