English Breakfast – Vegetarian

Ingredients

• 300 g cherry tomatoes
• 250 g champignons
• 3 tbsp olive oil
• Salt
• Pepper
• 1 can white beans (drained weight 250 g)
• 1 onion
• 1 tsp Honey
• 2 tbsp Tomato paste
• 200 g passata
• 1 tsp soy sauce
• 1 tsp apple cider vinegar
• a pinch of chili flakes
• 2 tbsp butter
• 4 eggs
• 1 handful parsley

Instructions

1. 1.

   Wash and drain the tomatoes. Clean and halve or quarter the mushrooms depending on their size. Grease a baking dish with 0.5 tbsp of oil and place the tomatoes and mushrooms in it next to each other. Season with salt and pepper. Bake in a preheated oven at 180 °C (160 °C fan; Gas: mark 2-3) for about 20-25 minutes.

2. 2.

   Drain the beans in a sieve. Peel and finely chop the onion. Heat 1 tbsp of oil in a pan and sauté the onion in it. Add honey and tomato paste and fry briefly. Then deglaze with passata and simmer for about 5 minutes. Add the beans and season with salt, pepper, soy sauce, apple cider vinegar and chili flakes.

3. 3.

   Grease another baking dish with 0.5 tbsp of oil, fill it with beans and place it in the oven with the tomatoes and mushrooms during the last 5 minutes. Remove the vegetables from the oven and bake the beans for another 5-7 minutes.

4. 4.

   Meanwhile, heat the remaining oil with butter in a pan and fry four sunny-side-up eggs in it. Season with salt and pepper. Wash, dry and roughly chop the parsley.

5. 5.

   Arrange the baked beans, tomatoes and mushrooms together with a fried egg on plates and sprinkle with parsley.