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.