Serves 4

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

  • 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
    Buy the product

  • Instructions

    • In a large pot, heat olive oil on a medium temperature.
    • Add onion, garlic, chili flakes and fennel seeds – cook until onions are translucent.
    • Add passata, beans, water and honey then season with salt and cracked pepper.
    • Increase the heat, and reduce the sauce for 25 minutes – stir regularly.
    • Add the pieces of Gotzinger Continental Franks to the pot and simmer for a further 10 minutes.
    • Prepare your eggs, toast and parsley.
    • In the last 5 minutes of cooking, add the spinach and stir through until it wilts in the sauce.
    • 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.

Try our other recipes

View all

How to make

Add to Cart