Spicy cannellini beans
Ingredients
- 300g leeks, finely sliced
- 4 garlic cloves, chopped
- 1 green chilli, roughly chopped
- 300g vine tomatoes
- 10g coriander
- 15g dill
- 2 tins cannellini beans, drained
- 1 ½ tsp coriander seeds
- ¾ tsp ground allspice
- 1 ½ tbsp tomato paste
- 1 tsp caster sugar
- Salt and black pepper
- 1 ½ tbsp lemon juice
- 4 eggs
- Toasted sourdough
Steps
- Pour olive oil into a large pan, on medium-high heat. Once hot fry the leeks, garlic and chilli, stirring occasionally until softened.
- In a large bowl add the tomatoes, dill, coriander and beans. In a mortar and pestle roughly crush the coriander seeds.
- Stir the tomato mixture, spices, tomato paste, sugar, 375ml water, a teaspoon of salt and plenty of pepper into the leek pan, bring up to a boil, then turn down to a simmer.
- Simmer for about 12 minutes, crushing about half the beans with the back of a spoon, until the mix is thick and rich.
- Stir through the lemon juice, then make four wells in the beans. Crack an egg into each well, sprinkle over a little salt and pepper, and turn up the heat to medium-high.
- Cover and leave to cook for five minutes, or until the whites are cooked through and the yolks still runny.