Harissa butter beans
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
This lightly spiced harissa butter bean dish makes a perfect quick brunch, lunch or even dinner.
By Yvonne Cobb
From Morning Live
Ingredients
- 1 tbsp rapeseed oil
- 2 garlic cloves, crushed
- 1 red chilli, seeds removed and finely chopped
- 3 tsp harissa paste
- 400g tin chopped tomatoes
- 1 tsp brown sugar
- 400g tin butter beans, drained
- 2 free-range eggs
- salt and freshly ground black pepper
- 1 tbsp finely chopped fresh parsley
- 2 slices crusty bread, toasted
Method
Heat the rapeseed oil over a medium heat in a large lidded frying pan. Add the garlic and chilli and cook for 1–2 minutes. Add the harissa paste and cook for a further minute, or until fragrant.
Pour in the chopped tomatoes, add the sugar and season with salt and pepper. Simmer for 2–4 minutes, stirring frequently. Mix in the butter beans and continue cooking for another 2–4 minutes until warmed through.
Make 2 small wells in the top of beans and gently crack the eggs into them. Cover with a lid and cook for further 2–4 minutes, or until the whites of the eggs are set.
Gently spoon half of the bean mixture and a poached egg onto each slice of toast. Garnish with the fresh parsley leaves, and some more salt and pepper.
