Puréety Gourmet Beans on Toast with Poached Egg
A rich Mexican style tomato sauce with cannellini beans, peppers & fresh coriander topped with a soft poached egg
Try adding a little cheese. You can also remove the egg to make the dish vegan
Cooking Method
- Heat up some oil in a pan and cook the diced red onion until soft before adding the Puréety Fajita seasoning, jalapenos and tomato purée - stir and cook for a couple of minutes
- Add the chopped tomatoes, water, cannellini beans, maple syrup, apple cider vinegar and dried oregano and simmer for 30 mins
- When the sauce is the consistency you like, start the poached eggs. Bring a saucepan of water to the boil with the white wine vinegar inside. One at a time drop the eggs into the simmering water and cook for 3-4 minutes or until the white is cooked. drain onto kitchen paper or cloth
- Add the coriander & lime juice to the beans and serve on the toasted sourdough then place the poached egg on the top of the beans and serve
Ingredients
- 1 Red Onion , Diced
- 400g Chopped Tomatoes
- 400g Cannellini Beans , Rinsed
- 2tbsp Tomato Purée
- 2tbsp Maple Syrup
- 1tbsp Apple Cider Vinegar
- 10g Coriander
- 1tspn Dried Oregano
- 1 Lime , Juiced
- 1tbsp Jalapenos , Minced
- 2 Sourdough Bread , Slices - toasted
- 1tbsp Olive Oil
- 2 Eggs , Good quality and fresh
- 1tbsp White Wine Vinegar
- 100ml Water
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