Smokey Beans and Fried Egg with Garlic & Herb Butter

5-6 Sundried tomato

½ tinned of tomatoes

1tbsp of tomato puree 

3tbsp of red wine vinegar 

3 garlic cloves, (2 whole and one finely sliced)

1 large onion finely diced

1tsp of smoked paprika

150-200ml of stock

2 eggs

1 tin of white beans

1/2 tin of butter beans (can mix and match)

20g All Things Butter Garlic & Herb Butter

Few sprigs of fresh thyme

Parsley, finely chopped (for topping)

Sourdough to serve (optional)

Step 1

Add the sundried tomatoes (with some of their oil), stock, 2 whole garlic cloves, and tomato purée to a blender. Blend until smooth.

Step 2

Heat a large frying pan with olive oil or butter over a medium heat. Add in your diced onions and cook for 5-10 minutes until soft and translucent.

Step 3

Pour in your red wine vinegar and let it reduce for a few minutes. Add in half a tin of tomatoes, and the blended sundried tomato mix. Season with salt and add in your fresh thyme, simmer for 10-15 minutes.

Step 4

Stir in your beans and mix together. Simmer for another 10 minutes until it’s thick and jammy.

Step 5

For the crispy garlic, heat some garlic and herb butter over a medium heat. Add the garlic slices and cook for about a minute until golden and crispy. Transfer to a plate and set aside.

Step 6

Return the pan to the heat, add some more butter. Once melted, crack in your eggs and cook until the white has just set and the yolk is still wobbly. 

Step 7

Spoon your beans into a bowl, top with your fried egg, crispy garlic and handful of fresh parsley. A slice of buttery sourdough will also go down nicely!