Ingredients:
- 3 to 4 eggs (see above)
- A can of 400g (14 oz) net weight Cannellini beans, rinsed with water & drained
- A can of 400g (14 oz) chopped tomatoes
- 2 cloves of garlic
- 1/2 tsp chilli flakes (adjust to taste)
- 1 tbsp chopped fresh coriander (leaves & stalks), chopped (leave some for garnish)
- 1 tsp ground paprika
- Salt, sugar and pepper to taste
- Olive oil
- Toasted bread soldiers for dipping
Method:
(1) Heat the oil in a small pot. Add garlic and chilli flakes and saute until aromatic.
(2) Add the beans followed by the chopped tomatoes and paprika. Let it simmer over low-medium heat until slightly thickens, covered.
(3) Add chopped coriander and continue to simmer for a minute or so.
(4) Check seasonings. Add salt, sugar and pepper to taste.
(5) Divide the bean mixture into the ramekins/
dish. Use the of a large spoon make a dip in the sauce, then crack an egg into each one.
(6) Put the ramekins/dish under a griller for 5 to 6 minutes until the eggs are done to your liking.
(7) Scatter with the corianders leaves, more black pepper (optional), drizzles of olive oil and serve with bread soldiers.
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