Baked beans and eggs

This delicious recipe is perfect for a lazy week end breakfast, or a hearty evening meal, fabulous for the cooler months ahead. Preparation time is pretty short, you just need to have the time for slow and gentle cooking to develop a lovely thick texture. Its health benefits are almost endless- packed with protein and B vitamins for sustained energy and brain health, lycopene for heart health, dietary fibre for gut health and satiety and selenium and iodine to support thyroid health.

 Serves 4

 Ingredients

•  1 clove of garlic, crushed
• 1 onion, chopped
• 1 tblsp olive oil
• 2 400 g tins diced tomatoes
• 2 400 g tins cannellini beans, drained and rinsed until rinsing water is clear
• 4 eggs
• Herbs of your choice- thyme, tarragon and oregano go well
• Cracked pepper and Celtic sea salt

Heat oil in a large frying pan, add garlic and onion and fry gently until soft.

Add tomatoes, bring to the boil, then simmer until mixture becomes thick (about 10 minutes).

Mix through beans and herbs, then make 4 slight indentations in the mixture and crack eggs one at a time, placed roughly in quarter sections of the pan for easy serving.

Simmer until egg whites are cooked (about 5 minutes).

Season and serve as desired, it is wonderful on baby spinach and your favourite toasted bread.

 It lends itself to easy variation, depending on your taste preferences or what’s in the fridge or pantry, such as chilli flakes according to your taste.