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Preparation time

10 minutes

 

Cooking time

30 minutes

 

Total time

40 minutes

 

Serves

2

 

Ingredients

 

1 tbsp olive oil

1 leek, finely shredded

1 garlic clove, crushed

¼ tsp ground paprika

400g can chopped tomatoes

2 tsp maple syrup or honey

400g can butter beans, rinsed and drained

2 large eggs

2 tbsp soured cream

10 basil leaves, shredded

2 thick slices rye, wholemeal or seeded bread

 

Method

 

Heat the oil in a pan. Sauté the leek over a medium heat for 5 minutes, until soft. Add the garlic and paprika, cook for 5 minutes, then add the tomatoes and maple syrup or honey; season. Simmer for 10 minutes, then add the beans; cook for 10 minutes.

 

Meanwhile, poach the eggs in a pan of water. In a bowl, mix the soured cream with the basil; season.

 

Toast the bread. Remove the beans from heat and stir in the soured cream. Pile the beans onto the toast and top each with a poached egg. Serve at once.

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A U T H O R
Donald Anthony

I M A G E 

Donald Anthony

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