It is a perfect time to build a happier relationship with food with this delicious and healthy recipe.  


  • 1 tbsp. extra virgin olive oil

  • 1 Spanish onion, finely chopped

  • 1 garlic clove, crushed

  • 2 anchovies, chopped (optional)

  • 1 tbsp. fresh basil, chopped

  • 1 small red chilli, (optional)

  • 1 punnet cherry tomato, halved (you can use tinned cherry tomatoes)

  • 1x400g tin cannellini beans, drained and rinsed

  • 2-4 tbsp. parsley, chopped, for serving


  • 1.

    In a medium sized frying pan heat the olive oil, onion and garlic, till golden brown. Approx. 5 minutes

  • 2.

    Mix through the anchovies, tomatoes and basil. Cook for 5-10 minutes on a low heat.

  • 3.

    Add the beans and season. Let the ingredients thicken slightly this will take 10 minutes

  • 4.

    Make 4 wells in the mixture and using the back of a spoon break the egg over the spoon, into each gap. Cook for 4-5 minutes with the lid on, keeping the yolk runny.

  • 5.

    Sprinkle with the parsley and serve in the frying pan on the table and spoon into individual bowls.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 184kj
  • Fat Total 3g
  • Saturated Fat 0g
  • Protein 9g
  • Carbohydrate 29g
  • Sugar 1g
  • Sodium 7mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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