A delicious breakfast bowl featuring harissa beans and poached eggs, perfect for a weekend morning. This recipe combines cannellini beans with flavorful harissa and tomato paste, topped with poached eggs and served with crusty sourdough.
1: Fry the diced shallot in olive oil for a couple of minutes.
2: Add garlic, harissa, and tomato paste to the pan and cook for another couple of minutes.
3: Add the cannellini beans and stock cube, along with some water if it looks dry, and let it simmer for 10 minutes.
4: Meanwhile, poach the eggs to your liking.
5: Serve the beans topped with the poached eggs, pickled onions, chives, and sesame seeds.
6: Enjoy with good crusty sourdough.
