Baked Potatoes with Smoky Spanish Beans with Poached Eggs
Photography by Aaron McLean.
INGREDIENTS
4 cooked baked potatoes, hot
4 poached or fried eggs, hot
sea salt and freshly ground pepper
Spanish beans
2 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, crushed
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 teaspoons dried oregano
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 x 400 gram tin crushed tomatoes
1 x 400 gram tin cannellini beans, drained and rinsed
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Heat the oil in a sauté pan and add the onion and garlic with a good pinch of salt. Cover and cook until soft. Add all the remaining ingredients, season and simmer for 15 minutes until thick and reduced.
To assemble: Cut a cross 3/4 of the way down each potato and gently squeeze from the base to open out. Spoon the beans into the potato and top with an egg and a grind of pepper. Makes 4
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