Pan-fried beans with poached egg and parsley

These pan-fried beans are lighter and quicker than the oven-baked variety.

Recipe «Pan-fried beans with poached egg and parsley» presented in category Recipes / Eggs, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 800g canned red kidney beans, drained, rinsed, 400g can chopped tomatoes, 1 tbsp honey, 1 tbsp tomato sauce, 1 tbsp Worcestershire sauce , 1 tsp white wine vinegar, 4 eggs, 3 tbsp torn flat-leaf parsley , 4 slices crusty baguette.

Ingredients:

• 800g canned red kidney beans, drained, rinsed 
• 400g can chopped tomatoes 
• 1 tbsp honey 
• 1 tbsp tomato sauce 
• 1 tbsp Worcestershire sauce 
• 1 tsp white wine vinegar 
• 4 eggs 
• 3 tbsp torn flat-leaf parsley 
• 4 slices crusty baguette 

Instructions

1. Place the beans in a large non-stick frypan over medium-low heat. Add the chopped tomatoes, honey, tomato sauce, Worcestershire sauce and some sea salt and freshly ground black pepper, then simmer for 5-6 minutes, stirring occasionally, until slightly thickened, lightening the beans with a dash of water if needed.
2. Meanwhile, fill a separate saucepan with 8cm water and bring to a very gentle simmer. Add the vinegar, then place 2 egg rings or taller cook’s rings in the water. One at a time, crack an egg into a small cup and gently slide it into a ring (this will help contain the whites during cooking). Poach eggs for 3-4 minutes for a soft yolk or until cooked to your liking, then remove with a slotted spoon and drain on paper towel. Repeat with the remaining 2 eggs.
3. Add most of the parsley to the beans and stir through. Divide the beans among 4 shallow serving bowls and top each with a poached egg. Scatter with the remaining parsley and some freshly ground black pepper. Serve with baguette.