Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Garlic parsley butter: Place a pan on medium heat and add butter (2 tbsp for 4; 1 tbsp for 2). Gently melt the butter and stir in the parsley and HALF the garlic. Remove from the pan and set aside.

Step 3

Bacon, tomato & pita: Using the same pan you used for the garlic parsley butter, turn the heat up to high and cook the tomatoes, cut side down, for 2 minutes until lightly charred. Remove, place on a tin foil lined baking tray with the bacon (no overlapping) and a drizzle of olive oil and roast in the oven for 10 minutes until soft and golden. The bacon should be crispy and golden. In the last 2 minutes of cooking, add the pitas and toast until golden. Remove from the oven and spread the garlic parsley butter over the pitas.

Step 4

Saucy beans: Place a pot on medium-high heat with a drizzle of olive oil. Add the bell pepper and the REST of the garlic and sauté for 1 minute. Add the cannellini beans with the mixed herbs, passata and water (½ cup for 4; ¼ cup for 2). Season with salt and pepper and leave to simmer (gently boil) for 7-10 minutes until the sauce thickens. Season to taste.

Step 5

Eggs: Wipe the pan you used for the tomatoes and turn the heat down to medium-high. Break the eggs into the pan, one at a time and fry sunny side up for 2 minutes until the white is set and the yolk (yellow) is still runny. Season with salt and pepper to taste.

Step 6

Serve the eggs, bacon, tomato halves and saucy beans with the garlic parsley butter pita on the side.