Tomato pan with kidney beans and eggs

Ingredients for 4 servings:

• 2 cans of kidney beans (425 ml each)
• 800 g tomatoes
• 1 bunch of spring onions
• 1 bunch of parsley
• 2 tbsp sunflower oil
• Salt
• 2 tbsp sauce (red pepper sauce)
• 8 eggs
• Crème fraîche

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Pour the beans into a sieve and rinse. Wash, trim, and roughly chop the tomatoes. Trim, wash, and slice the spring onions into rings. Wash the parsley, shake dry, pick off the leaves, and chop. Heat the oil in a 28 cm diameter pan. Sauté the spring onions for about 10 minutes. After about 3 minutes, add the tomatoes. Season generously with salt and pepper. Add the beans and parsley, reserving a little for sprinkling, to the pan and bring to a boil. Crack the eggs and divide them into the pan. Cover with aluminum foil or a lid. Let it set over low heat for about 7 minutes. Sprinkle the remaining parsley over the pan. Serve with crème fraîche. 420 kcal per serving.