Baked eggs in popped beans Cherry tomatoes, Ricotta on toast by Jamie Oliver

Mighty cannellini beans are a great source of protein, high in fibre, and contain vitamin C as well as magnesium, a mineral that helps our muscles to function properly.

Ingredients:

• 250 g mixed-colour ripe cherry tomatoes

• ½ a lemon

• extra virgin olive oil

• 4 sprigs of fresh basil

• 1 x 400 g tin of cannellini beans

• 1 good pinch of fennel seeds

• 2 large free-range eggs

• 2 slices of seeded wholemeal bread

• 2 heaped teaspoons ricotta cheese

• thick balsamic vinegar , optional

• hot chilli sauce , optional

Method

• Halve the tomatoes, place in a bowl and toss with the lemon juice, 1 tablespoon of oil and a pinch of sea salt. Pick, tear and toss in the basil leaves (reserving the smaller ones for garnish), then leave aside to macerate for a few minutes.

• Meanwhile, place a large non-stick frying pan on a high heat.

• Drain the beans and put into the hot pan with the fennel seeds and a pinch of black pepper. Leave for 5 minutes, shaking occasionally – you want them to char and pop open, bursting their skins.

• Pour the macerated tomatoes into the pan with 100ml of water, season, then leave to bubble away vigorously for 1 minute.

• Crack in an egg on each side, then cover with a lid, plate or tin foil, reduce to a medium-low heat and slow-cook for 3 to 4 minutes for nice soft eggs, or longer if you prefer. Meanwhile, toast the bread.

• Divide the ricotta and spread over the two pieces of hot toast, then serve on the side of the baked eggs in beans.

• Sprinkle the reserved baby basil leaves over the top and tuck right in. Nice finished with a drizzle of balsamic vinegar and/or a drizzle of hot chili sauce. Delicious.