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£5.50Price per unit
£1.10/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil in a large sauté or frying pan over a medium-high heat, then add the onion. Fry, stirring often, for 5-6 minutes, until the onion is softened and a little coloured.
Reduce the heat to medium, add the garlic, fry for 2 minutes more, then add the butter beans with their liquid, the tomatoes and oregano – don’t season, as the liquid is salty.
Add 100ml water, bring to a gentle simmer and cook for 15 minutes, stirring often, until the beans are creamy and saucy and the tomatoes have collapsed.
When nearly ready, heat a frying pan with a drizzle of oil over a high heat until shimmering. Crack in the eggs and fry until the edges are crispy. Divide the beans between bowls, top with the eggs, some oregano leaves and a drizzle of chilli sauce, then serve, with crusty bread to mop up the sauce, if liked.
Any jarred pulses will work here – if you already have chickpeas or butter beans in the cupboard, add those in instead.
Typical values per serving (excluding chilli sauce) when made using specific products in recipe
Energy | 2,311kJ/ 553kcals |
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Fat | 23.8g |
Saturated Fat | 3.8g |
Carbohydrates | 50.7g |
Sugars | 8.2g |
Fibre | 20.9g |
Protein | 23.7g |
Salt | 2.5g |
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