Rustic Tomatoey Beans with Franks and Poached Eggs

Rustic Tomatoey Beans with Franks and Poached Eggs

Rustic Tomatoey Beans with Franks and Poached Eggs – Perfect for a Sunday breakfast with family and friends.

Timing 1 hour

Serves 4

Ingredients

  • Olive Oil – 1 tbsp.
  • Red Onion (Diced) – 1
  • Garlic Cloves (Finely Sliced) – 2
  • Chili Flakes – ½ tsp.
  • Fennel Seeds – 2 tsp.
  • Tomato Passata – 700g
  • 400g Tin of Butter Beans (Drained) – 2
  • Water – 700ml
  • Honey – 1 tbsp.
  • Cracked Black Pepper – to season
  • Salt – to season
  • Gotzinger Continental Franks (Sliced into 2cm pieces) – 1 packet
  • Baby Spinach – 120g
  • Poached Eggs – to serve
  • Crusty Toasted Bread – to serve
  • Parsley (Finely Chopped) – to garnish

Method

  1. In a large pot, heat olive oil on a medium temperature.
  2. Add onion, garlic, chili flakes and fennel seeds – cook until onions are translucent.
  3. Add passata, beans, water and honey then season with salt and cracked pepper.
  4. Increase the heat, and reduce the sauce for 25 minutes – stir regularly.
  5. Add the pieces of Gotzinger Continental Franks to the pot and simmer for a further 10 minutes.
  6. Prepare your eggs, toast and parsley.
  7. In the last 5 minutes of cooking, add the spinach and stir through until it wilts in the sauce.
  8. To serve, place a generous portion of the tomatoey bean stew into a bowl, top with your poached eggs, a side of crusty toasted bread and a sprinkle of parsley.
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