Spicy Beans And Pepperoni On Toast With Fried Eggs

• 2 3/4 ounces pepperoni, cut into 1/4-inch pieces (you can also use chorizo or even pancetta)
• 2 garlic cloves, chopped
• 1 red chile, chopped
• 1 (15-ounce) can navy beans
• 3/4 cup strained tomatoes or 1 (14.5-ounce) can diced tomatoes, (if you don't have either, use 2 tablespoons tomato paste and add 3/4 cup water)
• Salt and freshly ground black pepper
• pinch of sugar, if needed
• 1 tablespoon vegetable oil or sunflower oil, for pan-frying
• 2 eggs
• 2-4 slices bread of your choice
• butter, to spread on the toast
• pinch of ground cumin
• coarsely chopped fresh cilantro leaves

1. Place a nonstick medium saucepan on the stove and set the heat to low.
2. Add the pepperoni and cook for a few minutes.
3. Once the fat starts melting from the sausage, add the garlic and chilli, followed by the beans.
4. Stir the mixture well before adding the tomatoes.
5. If you have any fresh cherry tomatoes or larger chopped tomatoes that need using up, throw them in now.
6. Season with salt and pepper.
7. Have a taste to check if the stew is a bit tart, and if it is, add a pinch of sugar and cook for 10 minutes on a low simmer while you cook the eggs and toast the bread.
8. To pan-fry the eggs, in a nonstick skillet, heat the oil, crack in the eggs, and cook over medium heat until the white is set but the yolk is still runny, 4 to 5 minutes.
9. Toast the bread, butter it, and divide between two plates.
10. Divide the beans equally over the slices of toast.
11. Top each serving of beans with an egg, sunny-side up.
12. If you have it, add a small pinch of cumin and salt to the top of each yolk, then sprinkle over some chopped cilantro if you like, and serve immediately.

pepperoni, garlic, red chile, navy beans, tomatoes, salt, sugar, vegetable oil, eggs, bread, butter, ground cumin, fresh cilantro

Taken from www.foodrepublic.com/recipes/spicy-beans-and-pepperoni-on-toast-with-fried-eggs-recipe/ (may not work)