Spicy Beans and Pepperami on Toast with Fried Egg

On toast, in jackets or served as a soup, this savvy- savers brunch is quick, cheap and cheerful.

Prep time 10 minutes

Cook time 15 minutes

Serves 2

75g Pepperami, cut into 0.5cm pieces, you can also use pepperoni, chorizo or even pancetta.

1 fresh red chilli, chopped

2 cloves garlic, peeled and chopped

1 tin Haricot beans

200mls Pasata or 1 tin of chopped tomatoes (if you don’t have either. Use a couple of tbsp of tomato puree and add water)

Butter to spread on toast

2-4 slices toasted bread of your choosing

2 fresh eggs

1 tbsp veg or sunflower oil to fry eggs

Chopped coriander (optional)

• Place a non stick, medium sized sauce pan on the stove and turn the heat to low. Add the Pepperami and allow to cook for a few minutes. Once the oil starts melting from the sausage, add the chopped garlic and chilli followed by the beans.

• Stir the mix well before adding the tomato pasta or chopped tomatoes. If you do have any fresh cherry tomatoes or larger chopped tomatoes that need using up, through them in here.

• Season with salt and pepper. Have a taste and see if you think the stew is a bit tart, if it is, add a pinch of sugar and cook for 10 minutes on a low simmer while you fry your eggs and toast your bread.

• To fry your egg, heat a non stick frying pan with the oil. Crack in the eggs and cook on a medium heat for 4-5 minutes until the white is set, but the yolk is runny.

• Toasted your bread, butter, and lay on a plate.

• Stir your roughly chopped coriander through your beans if you have it, and dived them equally over the toast. Top the beans with your runny, sunny side up Egg

• If you have it, add a small pinch of cumin to the top of each yolk and serve.

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