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Baked eggs in popped beans
Ingredients
- 250 g mixed-colour ripe cherry tomatoes
- ½ a lemon
- extra virgin olive oil
- 4 sprigs of fresh basil
- 1 x 400 g tin of cannellini beans
- 1 good pinch of fennel seeds
- 2 large free-range eggs
- 2 slices of seeded wholemeal bread
- 2 heaped teaspoons ricotta cheese
- thick balsamic vinegar , optional
- hot chilli sauce , optional
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