Braised butter beans with crispy fried eggs

Name: Braised butter beans with crispy fried eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 2 tbsp olive oil, plus more for frying; 1 small red onion, finely sliced; 2 clove/s garlic, crushed; 570 g jar Bold Bean Co Queen Butter Beans; 270 g pack cherry vine tomatoes, off the vine; 3 sprig/s oregano, leaves, plus extra to serve; 2 mixed size free range eggs; Ottolenghi Chilli Sauce, to serve

This is a deliciously comforting meal that’s easy to whip up when you need a bit of self-care.

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VegetarianHigh fibre3 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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2 tbsp olive oil, plus more for frying
1 small red onion, finely sliced
2 clove/s garlic, crushed
570g jar Bold Bean Co Queen Butter Beans
270g pack cherry vine tomatoes, off the vine
3 sprig/s oregano, leaves, plus extra to serve
2 mixed size free range eggs
Ottolenghi Chilli Sauce, to serve

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.