Ingredients
1 tbsp rice bran oil
½ onion, diced
4 garlic cloves, rough chopped
1 tbsp chopped rosemary, sage or thyme
2 tomatoes, diced with their juices
410 g can cannellini beans, rinsed & drained
1 cup vegetable stock
½ tsp salt
¼ tsp chilli flakes, to taste
4 eggs (for vegans serve with pan-seared tofu)
crusty bread or warm tortillas and Gremolata
SIDS SALT & PEPPER to taste
Directions
In a 28 cm frypan, heat the oil and sauté the onions for 3 minutes. Add garlic then sauté until fragrant and golden, stirring often, about 3 more minutes, turning heat lower if necessary. Once the onion is tender, add the herbs and cook 1 more minute.
Add diced tomatoes, beans and stock. Add salt and chilli flakes then bring to a simmer on medium low for about 5-7 minutes. Make little wells in the beans and crack the eggs into them. Season each egg with SIDS SALT & PEPPER, cover and simmer gently until whites are set but yolks are still slightly soft.
Sprinkle with fresh parsley and spoon flavourful Gremolata over top for a burst of flavour.
