English Breakfast with Fried Egg, Mushrooms and Tomatoes

Ingredients

• 250 g white beans (drained weight; canned)
• 150 g black beans (drained weight; canned)
• 1 onion
• 4 tbsp olive oil
• 2 tsp Honey
• 60 g tomato paste (3 tbsp)
• 300 g passata
• Salt
• Pepper
• 1.5 tsp soy sauce
• 1.5 tsp apple cider vinegar
• chili flakes
• 250 g Mushrooms
• 250 g Cherry Tomatoes
• 2 sprigs thyme
• 4 eggs
• 0.5 bunch Parsley (10 g)
• 120 g feta (48% fat in total)

Instructions

1. 1.

   Drain beans in a sieve and rinse. Peel and finely chop the onion. Heat 1 tbsp oil in a pan. Sauté the onion for 2 minutes over medium heat. Add honey and tomato paste and cook for 1 minute. Deglaze with passata and simmer for about 5 minutes. Then add the beans and season with salt, pepper, soy sauce, apple cider vinegar and chili flakes.

2. 2.

   Grease a baking dish with 1 tbsp olive oil. Place the bean mixture in it and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 10 minutes.

3. 3.

   Meanwhile clean and quarter the mushrooms. Wash and halve the tomatoes. Rinse thyme and pat dry. Heat 1 tbsp olive oil in a pan. Cook the mushrooms with thyme sprigs for 4–5 minutes over high heat. Season with salt and pepper, remove, set aside and keep warm. In the same pan cook the tomatoes for 3–4 minutes over high heat and season similarly.

4. 4.

   Heat remaining olive oil in a large pan. Add the eggs one by one and fry into fried eggs over 3–4 minutes at medium heat. Season with salt and pepper. Wash parsley, pat dry and roughly chop.

5. 5.

   Spread the bean mixture on plates and place one fried egg on each. Arrange mushrooms and tomatoes beside it. Crumble feta over everything. Garnish the English Breakfast with Fried Egg, Mushrooms and Tomatoes with parsley and sprinkle chili flakes to taste.