POACHED EGGS AND BUTTER BEANS ON TOAST
Cooking Time: 20min
Preparation Time: 10min
Serves: 2 People
A unique spin on a traditional KOO favourite.
1 tbsp olive oil
2 small onions, diced
1 garlic clove, crushed
¼ tsp cayenne pepper
½ tsp ground cumin
1 can KOO Butter Beans, drained & rinsed
1 can All Gold Chopped Tomatoes
½ tsp dark brown soft sugar
½ tsp red wine vinegar
4 slices crusty bread
3 tbsp plain greek yoghurt
1 tbsp chopped chives
Heat the oil in a large pan on a medium heat. Add the onions and cook for 6-8 minutes until soft; then add the garlic and spices and cook for 1 minute. Stir the butter beans into the onions with the tomatoes, sugar and vinegar – season and simmer for 10 minutes or until the sauce is reduced and thickened.
Poach the eggs. Fill a pan with boiling water and place over a low heat so it is barely simmering. Add 1 tbsp white vinegar. Crack in the eggs, leaving plenty of space between each one. Cook gently for 5-6 minutes until the white is set. Remove with a slotted spoon and drain on kitchen paper.
Toast the bread and top each slice with beans, an egg, a little greek yogurt and some chives.
Source and Photo: Koo