- 4 garlic cloves
- 2 onions
- 400g vine tomatoes
- 45g butter
- A pinch of cayenne pepper
- 2 x 400g tins of butter beans
- 2 tsp ground cumin
- 2 tbsp red wine vinegar
- 50g baby leaf spinach
- 4 eggs
- 1 tbsp olive oil
- Sea salt
- 200ml boiling water
- Freshly ground pepper
- 1.
Peel and thinly slice the garlic cloves. Peel and thinly slice the onions, keeping them separate from the garlic. Finely chop the tomatoes.
- 2.
Set a pan on a medium high heat for 2 mins. Add 1 tbsp olive oil and the butter. Allow to melt. Once melted, add the garlic to the pan. Fry for 3-4 mins till the garlic is golden and crisp. Sprinkle in a pinch of cayenne (careful, it's very spicy) then immediately spoon or pour the butter and garlic into a small bowl.
- 3.
Place the pan back on the heat. Spoon 1 tbsp of the butter back into the pan, leaving the garlic in the bowl. Add the onions and tomatoes to the pan with a large pinch of salt and cook on a gentle heat for 10 mins, till the onions and tomatoes are soft.
- 4.
While the onions and tomatoes are cooking, drain and rinse the butter beans.
- 5.
After the tomatoes and onions have cooked for 10 mins, add in 2 tsp cumin and 2 tbsp red wine vinegar and stir well. Tip in the butter beans and stir to coat them in the sauce. Pour in 200ml boiling water and pop on a lid. Leave to cook on a gentle heat for 20 mins.
- 6.
Taste and adjust the seasoning of the beans. Stir through the baby leaf spinach to just wilt it.
- 7.
Make 4 holes in the saucy beans. Crack an egg into each hole. Pop the lid back on and cook for 2-4 mins till the white has set and the yolk is as cooked as you like.
- 8.
Spoon the beans and eggs into a couple of warm bowls. Spoon over the butter and crispy garlic slices. Add a tiny pinch or two more of cayenne if you like.
- 9.