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Ingredients
- 1 tbsp olive oil, plus a splash
- 1 garlic clove, crushed or grated
- 200g cherry tomatoes, halved
- 2 rosemary sprigs, leaves picked and finely chopped
- 90g pasta hoops
- 1 (400g) tin borlotti beans, drained and rinsed
- 300ml (approx.) chicken or vegetable stock
- 15g parmesan, finely grated, plus extra to serve
- 2 eggs
- 2 slices sourdough
- 2 smears salted butter (optional)