Baked beans with fried egg

Ingredients for 4 servings:

• 300 g beans, white, dried
• 800 g tomatoes, fresh or peeled from the can
• 1 onion(s)
• 1 garlic clove(s)
• 1 bay leaf
• 1 clove(s)
• 250 ml vegetable stock
• 2 tbsp beet syrup
• 1 tbsp balsamic vinegar
• 2 tbsp mustard, coarse or regular
• 4 eggs
• Salt
• Cayenne pepper
• Oil, for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 10 minutes

Baked beans

Soak the beans in cold water overnight. Then cover with fresh water, bring to a boil, and simmer for 30 minutes. Finely dice the tomatoes and onions, and chop the garlic. Drain the beans. Heat 1 tablespoon of oil and sauté the onions and garlic. Add the tomatoes, broth, beans, spices, syrup, vinegar, and mustard, and bring to a boil. Simmer for 30 minutes, until the beans are tender and the liquid has thickened. Season with salt and pepper, and remove the bay leaf and clove. Heat the remaining oil and fry the eggs in it, season with salt. Place the fried egg on top of the beans and serve. Tip: This breakfast is quicker to prepare if you soak the beans the day before and cook them the evening before.