1 whole head of garlic (you will only use 2 cloves in this recipe)
2 tablespoons olive oil
300 grams dried cannellini beans
1 carrot chopped into small dice
1 onion brown chopped into small dice
2 stalks of celery, finely diced
1 teaspoon chopped fresh thyme
1 teaspoon smoked paprika
2 cups of passata
100 g chopped kale or spinach
1 tablespoon of combined fresh herbs i.e. basil parsley chives
1 tablespoon white vinegar
- Preheat oven to 180 degrees Celsius
- Sit the whole head of garlic in square of foil, drizzle with oil and enclose in the foil. Roast for 30-40 minutes or until cloves are very soft when pressed. Allow to cool, then squeeze out the flesh of 2 cloves and mash with a fork. Store the rest in an airtight container in the fridge for up to one week.
- Cook beans as per packet instructions. Drain.
- Place carrot, onion and celery in a saucepan and sauté in about 3 tablespoons of water over medium heat for 5 minutes. Add thyme, garlic and paprika and continue cooking for 5-6 minutes or until vegetables are tender but still have a bit of bite. If mix appears too dry add a little more water. Stir in cooked beans and tomato sauce. Add kale and herbs and reheat gently.
- To poach the eggs, fill a stainless steel frying pan with water, add a splash of white vinegar and bring to the boil. Reduce heat to a simmer. Stir water, crack an egg into a ramekin then slowly pour egg into the simmering water. Cook for approximately 3 minutes. Cook 2-3 eggs at a time. Lift eggs out using a slotted spoon and set aside on a paper towel-lined plate.
- Place an egg on top of the beans and serve.