Summary

Ingredients

• 300 g beans, white, dried
• 800 g tomato (s), fresh or peeled from the can
• 1 onion (s)
• 1 clove garlic
• 1 bay leaf
• 1 clove (s)
• 250 ml vegetable stock
• 2 tablespoon sugar beet syrup
• 1 tablespoon balsamic vinegar
• 2 tablespoon mustard, coarse or normal
• 4 egg (s)
• salt
• Cayenne pepper
• Oil, for frying

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Instructions

1. Soak the beans in cold water overnight. Then cover with fresh water, bring to the boil and simmer for 30 minutes.
2. Finely dice tomatoes and onions, chop garlic. Drain the beans.
3. Heat 1 tablespoon of oil and sauté the onions and garlic in it. Add tomatoes, broth, beans, spices, syrup, vinegar and mustard, bring to the boil. Simmer for 30 minutes, until the beans are cooked and the liquid has boiled down thickly. Salt, pepper and fish out the bay leaf and clove.
4. Heat the rest of the oil and fry the eggs in it, season with salt. Put the fried egg on the beans and serve.
5. Tip:
6. This breakfast is prepared faster if you soak the beans the day before and cook them in the evening.