Spicy White Beans with Fried Eggs
By Dominique WoolfReady in 15 minutes, this spicy white beans and fried eggs dish by Dominique Woolf makes an easy, flavour-packed lunch or light supper using food cupboard staples.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
7 total- 2 tbsp olive oil
- 200g cherry tomatoes, halved
- 400g jarred white beans, including some of their liquid
- 2 tbsp Woolf’s Kitchen Lemongrass & Ginger Spice Paste
- 60g spinach
- 2 eggs
- Woolf’s Kitchen Chilli Crunch, to serve
Method
5 stepsStep 1
Heat 1 tbsp of the olive oil in a wide pan over a medium-high heat. Add the tomatoes, season, and fry for 3–4 mins, stirring occasionally, until beginning to soften.
Step 2
Add the beans with some of their liquid, the Woolf’s Kitchen Lemongrass & Ginger Spice Paste and a splash of water. Stir gently to combine and cook for 2–3 mins until hot and saucy.
Step 3
Stir through the spinach and cook for 1–2 mins until just wilted.
Step 4
Meanwhile, heat the remaining 1 tbsp olive oil in a separate frying pan over a medium-high heat. Crack in the eggs and fry until the whites are set with crisp, golden edges, but the yolks are still runny.
Step 5
Divide the warm beans between two plates, top each with a fried egg and drizzle over the Woolf’s Kitchen Chilli Crunch, if you like.