Tomato pan with eggs

Name: Tomato pan with eggs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 can(s) (à 425 ml) Kidney beans; 800 g Tomatoes; 1 collar Spring onions; 1 collar Parsley; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 2-3 TABLESPOONS red pepper sauce; 8 Eggs (size M)

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 can(s) (à 425 ml) Kidney beans
800 g Tomatoes
1 collar Spring onions
1 collar Parsley
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
2-3 TABLESPOONS red pepper sauce
8 Eggs (size M)

Directions

1
Pour the beans into a sieve and rinse. Wash and clean the tomatoes and cut them into small pieces. Clean and wash spring onions and cut into rings. Wash parsley, shake dry, pluck leaves from the stalks and chop
2
Heat the oil in a pan (28 cm Ø). Sauté spring onions for about 10 minutes. After about 3 minutes add tomatoes. Season to taste with salt and pepper sauce. Add the beans and parsley, except for a little bit for sprinkling, and bring to the boil
3
Break the eggs and spread them in the pan. Cover with aluminium foil or a lid. Leave to set for approx. 7 minutes over a mild heat. Sprinkle the rest of the parsley over the finished pan. Serve with crème fraîche