I can't take credit for this recipe. It's a recipe by my wonderful friend Charlotte. She shares many bakes on her blog, perfect for those with a sweet tooth, and she has a weekly newsletter of recipe ideas that you should most definitely sign up to! I spotted this particular recipe on her Instagram. Her food photography is so striking it's hard not to click through and have a scroll. As I adapted a couple of ingredients from her original recipe, I thought I'd share it on my blog too. But all credit must go to Charlotte.

Ingredients (serves 2):

• 1 tbsp of oil

• 1 tbsp butter

• 1 onion, diced

• 3 garlic cloves, crushed

• 1 tbsp of tomato purée

• 1/2 tsp smoked paprika

• 1/4 tsp dried thyme

• 1 tbsp of brown sugar

• 1 tbsp of soy sauce

• 1 tbsp Worcestershire sauce

• 1tbsp balsamic vinegar

• 400g of tinned butter beans, drained

• 150g of passata

• 2 slices of nice bread, toasted

• 2 eggs, poached

• Pinch of chilli flakes

• Salt and pepper to taste

• Handful parsley, roughly chopped

Method:

1. Heat the oil and butter in a saucepan over a low heat, and add the onion.

2. Cook over a low-medium heat for 5 minutes until soft, then add the garlic and cook for another minute.

3. Add the tomato purée, smoked paprika, thyme, brown sugar, soy, Worcestershire sauce and balsamic vinegar. Continue to cook for a few more minutes.

4. Drain and rinse your beans in a sieve then add to the pan along with the passata. Simmer for 5 minutes, until the mixture is bubbling and the sauce begins to thicken.

5. Meanwhile toast your bread and get started on your poached eggs.

6. Season you beans with a little salt and lots of black pepper. Serve on top of your toast. Sprinkle over the chopped parsley and finally top with your poached egg. Season with a little more black pepper.

Related Posts