Baked Eggs And Beans On Toast
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 small
Onion (chopped)1 tbsp
Tomato Paste2 tbsps
Apple Cider Vinegar1 tbsp
Honey Mustard2 tsps
Worcestershire Sauce8 large
Egg1 cup
Parsley (chopped fresh)Directions:
1
Preheat the oven to 375 degrees F
2
Heat 1 1/2 tablespoons olive oil in a large ovenproof skillet over medium-high heat
3
Add the onion and cook, stirring, until golden, about 5 minutes
4
Add the tomato paste and cook, stirring, 1 more minute
5
Stir in the vinegar, honey mustard, Worcestershire sauce, 1/2 cup water, and salt and pepper to taste
6
Bring to a simmer, then add the beans, plus the liquid from one of the cans
7
Cook until the beans are soft, about 5 more minutes
8
Make eight indentations in the bean mixture and crack an egg into each
9
Sprinkle with salt and pepper and transfer to the oven
10
Bake until the egg whites are set, 10 to 14 minutes
11
Meanwhile, heat a large skillet over medium-high heat
12
Brush the bread with olive oil on both sides and toast in the skillet, 1 minute per side
13
Toss the tomatoes, parsley, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl
14
Divide the toast among plates; top each with 2 eggs, some beans and the tomato salad
15
Photograph by Antonis Achilleos