Ingredients (serves 6)

• 1 tin diced tomatoes
• 1 tin cannellini beans
• 1 chorizo, sliced
• 6 eggs

Method

1. Heat a medium saucepan over low heat. Add the sliced Chorizo and saute for 2 minutes, or until browned.
2. Add tinned tomatoes. Fill tin half way with water and empty into saucepan. Allow to simmer with lid on for 10 minutes.
3. Add drained cannellini beans and cook over low heat (with lid on) for a further 10 minutes.
4. While beans are cooking, bring a large pot of water to the simmer to poach the eggs.Carefully place cracked eggs into simmering water and cook until poached to your liking (about 4 minutes for a runny but slightly firm egg). Carefully remove cooked eggs from water.
5. To serve - place a scoop of beans on a plate and top with poached egg. Serve with some toast and a sprinkle of pepper if desired.