This dish is easy to cook, comforting and satisfying. It makes a great brunch but could easily fulfil my lunch and dinner criteria too, just be sure to add a few greens on the side if you eat it regularly! Eggs are such an underrated food, as they are a great source of protein, healthy fats and contain small amounts of almost every vitamin and mineral we need! The beans up the protein and fibre content of this dish, and cooked tomatoes contain a lot of lycopene, a powerful antioxidant.
Serves 2
Ingredients:
1 tsp rapeseed or coconut oil
400g cherry tomatoes, halved
A pinch of salt
1 tsp balsamic vinegar
1 tsp tamari / soy sauce
1 tsp pomegranate molasses / maple syrup
1 x 400g tin of tomatoes
1 x 400g tin of beans
4 eggs
100ml water
1 tbsp extra virgin olive oil
Sourdough bread to serve
Method:
Pop a large sauté cast-iron pan that has a lid onto a medium to high heat and add the oil. Add the fresh tomatoes and salt and cook for 5-10 minutes until they start to soften, then add the balsamic vinegar, soy sauce, and pomegranate molasses and cook for a few more minutes.
Add the tinned tomatoes, beans and water. Stir and simmer for another 5 minutes.
Make 4 wells in the sauce and crack an egg into each. Turn the heat down to low and simmer gently for 4-6 minutes, depending on how well done you like your eggs!
Season the eggs with salt and pepper and poor a good glug of extra virgin olive oil over the top. Tuck in with slices of crusty sourdough. Enjoy!
Allergens: egg, soya
Notes: This dish is all in one pan, which looks great served at the table, or you can scoop it up with bread from a bowl while cushioned up on the sofa for lazy Sunday morning vibes!
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