Spicy Beans And Pepperoni On Toast With Fried Eggs Recipe

Place a nonstick medium saucepan on the stove and set the heat to low.

Add the pepperoni and cook for a few minutes. Once the fat starts melting from the sausage, add the garlic and chilli, followed by the beans. Stir the mixture well before adding the tomatoes. If you have any fresh cherry tomatoes or larger chopped tomatoes that need using up, throw them in now. Season with salt and pepper. Have a taste to check if the stew is a bit tart, and if it is, add a pinch of sugar and cook for 10 minutes on a low simmer while you cook the eggs and toast the bread.To pan-fry the eggs, in a nonstick skillet, heat the oil, crack in the eggs, and cook over medium heat until the white is set but the yolk is still runny, 4 to 5 minutes.Toast the bread, butter it, and divide between two plates.Divide the beans equally over the slices of toast. Top each serving of beans with an egg, sunny-side up.If you have it, add a small pinch of cumin and salt to the top of each yolk, then sprinkle over some chopped cilantro if you like, and serve immediately.Tip: If you don’t enjoy these beans on toast but like the sound of the ingredients, why not make them into a hearty soup? Simply add a bit more strained or canned tomatoes and a splash (1/3 cup) of vegetable or chicken stock.

Serve with a spoonful of sour cream and some shredded cheese if you wish.Try out these recipes with beans on Food Republic:Rustic Tuscan Bean And Sausage Soup Recipe

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