Spanish Beans w/Baked Eggs

SERVES 4

INGREDIENTS:

For TheSpanish Beans

800g Cannellini Beans (drained, rinsed)

1 Red Onion (finely diced)

1 Garlic Clove (crushed) 2 tsp. Smoked Paprika

1 Bay Leaf

2 tsp. Oregano (dried)

1 1/2 TBLS Olive Oil

400g Tinned Tomato (crushed)

2 TBLS Rice Malt Syrup

2 TBLS Dijon Mustard

1/3-Cup Apple Cider Vinegar

To Serve:

*2 Eggs

*2 Slices Sourdough or Gluten Free Bread

*OPTIONAL

METHOD:

1. Heat oil in a large non-stick fry pan over a medium heat, stir in onion and garlic and Saute until fragrant, add bay leaf and oregano, and continue cooking until onion is cooked.

2. Throw in crushed tomato, beans, paprika, rice malt syrup, vinegar and mustard. Simmer for 6- 10 minutes or until bean mix begins to thicken. Remove from heat.

3. Allow cooling completely before dividing mix among several 250ml airtight containers. Refrigerate or freeze beans so you have a quick go to breakfast.

4. Eating Now? Leave mix in the fry pan, and crack eggs on top, cover with lid and simmer for a further 8- 10 minutes, so egg white is cooked and yolk still runny.

5. Serve on top of toasted sourdough