About This Recipe
4 rashers streaky bacon, chopped
400g can of haricot beans, rinsed and drained
½ punnet (about 100g) of cherry tomatoes, halved
2 large free range eggs
A handful of parsley leaves
Salt and pepper
- Fry the bacon in a little olive oil for 5 minutes, until it starts to brown.
- Add the tomatoes and cook for a couple of minutes, then add the beans and warm through.
- Season with salt and pepper, then, using a spoon, make a couple of craters in the mixture and break an egg into each hole. Cover with a lid so that the eggs cook evenly. When they are done to the consistency you like, sprinkle the parsley leaves over the top and serve immediately.