| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1/2 small onion, chopped
- 1 tablespoon tomato paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey mustard
- 2 teaspoons Worcestershire sauce or steak sauce
- Kosher salt and freshly ground pepper
- 2 15-ounce cans navy beans (1 undrained; 1 drained and rinsed) (see Cook’s Note)
- 8 large eggs
- 4 thick slices crusty bread
- 2 cups halved grape tomatoes
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees F. Heat 1 1/2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the tomato paste and cook, stirring, 1 more minute. Stir in the vinegar, honey mustard, Worcestershire sauce, 1/2 cup water, and salt and pepper to taste. Bring to a simmer, then add the beans, plus the liquid from one of the cans. Cook until the beans are soft, about 5 more minutes.
- Make eight indentations in the bean mixture and crack an egg into each. Sprinkle with salt and pepper and transfer to the oven. Bake until the egg whites are set, 10 to 14 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Brush the bread with olive oil on both sides and toast in the skillet, 1 minute per side. Toss the tomatoes, parsley, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the toast among plates; top each with 2 eggs, some beans and the tomato salad.
Nutrition Facts
| Calories | 529 |
| Total Fat | 20 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 430 milligrams |
| Sodium | 630 milligrams |
| Carbohydrates | 67 grams |
| Dietary Fiber | 12 grams |
| Protein | 29 grams |
| Calories | 529 |
| Total Fat | 20 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 430 milligrams |
| Sodium | 630 milligrams |
| Carbohydrates | 67 grams |
| Dietary Fiber | 12 grams |
| Protein | 29 grams |
Reviews
no
To avoid bland I used gochuchang instead of tomato paste. And cilantro instead of parsley
I loved it! So satisfying and good tasting. I used black beans.
Yeah, yeah, yeah, not until you try skillet beans on toast with sausage and fried egg, can you call it comfort food. Just so you know!
I followed the recipe exactly, and this was just bland. You can add more salt and have salty bland! My husband liked it better than I, but overall we were disappointed. We like toast and beans and eggs, but this just didn’t work.
This is a staple of more than just Great Britian.
Chili and eggs on toast in the SW United Staes and parts of Mexico. They add some alvacodo (usually.
I’ve been to both GB and Mexico and enjoyed both recipes. I’ve made your recipe and find it good too.
Ciao!