Baked borlotti beans with eggs

Breakfast Casserole recipe

Borlotti beans in tomato sauce with eggs are one of those simple, easy breakfast casseroles that you can't stop eating until you finish the whole pot.

For cooking borlotti (cranberry) beans: 1 kg of fresh borlotti in their pods 1 bay leaf 3 tbsp olive oil

For sauce and eggs: 2 cups of good quality tomato sauce  A few stalks fresh parsley 1/2 tsp chili flakes 4 eggs salt and pepper

shell the fresh beans and then boil them in salted water with one bay leaf until tender, about 25 minutes. Drain the water and keep the broth for later.

Add 2 cups of tomato sauce to casserole dish

Create little nests in the sauce and crack the eggs, then scramble with the sauce.

Bake at 375F for 15-20 minutes, until eggs are as set as you like.