Ingredients
2 Garlic cloves
1 med Red onion
1 1/2 Tbsp Olive oil
2 can Tomatoes chopped in puree
2 1/2 Tbsp Brown sugar
2 Tbsp Apple cider vinegar
1 Tbsp Worcester sauce
2 Tbsp Tomato paste
2 Tbsp Water
1/2 Tbsp Ground cumin
2 tsp Smoked paprika
1 tsp Chilli flakes
1 tsp Mixed herbs
2 cans Cannalini benas
8 eggs
4 sml Potatoes
Methods
Preheat oven to 200°C.
Using a knife, poke small slits into the potatoes. Place on kitchen paper and bake until soft.
Finely dice the onion and garlic.
On medium to high heat, heat the oil. Add garlic and onion and cook until soft.
Add the paprika, chilli (if using), and dried herbs and season with salt and pepper. Cook for a few minutes.
Pour in chopped tomatoes, sugar, vinegar, tomato paste, Worcestershire sauce, water and beans. Bring to the boil for the sauce to thicken.
Crack the egg into the centre of the swirl, reduce to a gentle boil and cook for 2-3 minutes. Repeat with the remaining eggs.
Meanwhile, bring a small pot of water to boil. Pour in a dash of vinegar.
Use a spoon to swirl the water once the water reaches a rolling boil.
Serve the beans over a baked potato, and top with a poached egg(s).
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