Eggs in purgatory with cannellini beans

Ingredients

For 1 serving

• Eggs2
• Cooked cannellini beans80 g
• Tomato passata150 g
• Garlic1 clove
• Chili pepper1
• Extra virgin olive oil1 teaspoon
• Parsley3 g
• Saltto taste

Contains: eggs,

Method

1. Peel and thinly slice the garlic clove, chop the chilli and the parsley; rinse and drain the cannellini beans.
2. Heat the oil in a frying pan over low heat and fry the garlic and chilli for 1 minute, until the garlic is just golden.
3. Add the tomato passata, the beans and a pinch of salt and cook over medium heat for 8 minutes, stirring, until the sauce thickens.
4. Make two hollows with a spoon and crack an egg into each; cover and cook over low heat for 6–7 minutes, until the whites are set and the yolks still soft.
5. Finish with the chopped parsley and serve straight from the pan.