Directions
- 1Heat a good glug of oil in a pan.
- 2Add the tomatoes and let them sizzle for a couple of minutes.
- 3Add the garlic and cook for another 2 minutes.
- 4Lower the heat and add the harissa.
- 5Squish down the tomatoes.
- 6Tip in the butter beans.
- 7Season to taste.
- 8Lightly oil a non-stick pan.
- 9Crumble in the feta, let it melt and go golden.
- 10Crack the eggs straight on top of the feta.
- 11Cook until the whites are set and the base is crispy.
- 12Toss the salad ingredients (red onion, cucumber, parsley, dill) together with lemon juice, olive oil and salt.
- 13Serve everything up and enjoy.
Ingredients
- 2 cloves garlic, finely chopped
- 1 handful cherry tomatoes, halved
- 1 tbsp rose harissa
- 2 tbsp rose harissa
- 1 x 700g jar Bold Bean Co butter beans
- 40 g feta
- 2 eggs
- 1 red onion, mandolined
- 1 cucumber, mandolined
- 1 small handful parsley
- 1 small handful dill
- 0.5 lemon juice
- 1 drizzle olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 lemon wedge
Equipment
pannon-stick panmandoline
Tips
- Use good quality beans as the brine becomes the sauce for extra flavor.
- Squish down the tomatoes after cooking to create a sauce base.
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