Cannellini Stew with Eggs

Sounds nuts right? But it’s sooooo good! It can be a brunch, a lunch or dinner and great for MAKING AHEAD OF TIME.
Just follow the RULE OF TWO….

Serves 4



  • 2tbsp rapeseed oil
  • 2 onions, diced
  • 3 sticks of celery, diced
  • 2 carrots, diced
  • 2 garlic cloves, chopped
  • 2 carton organic tomatoes
  • 2 carton organic cannellini beans
  • 2tsp paprika
  • 1 jar sundried tomatoes, drained and chopped
  • 1 handful spinach leaves
  • 4 eggs, fried
  • Rice to serve


  1. Heat the oil and add the onion, carrot, celery and garlic, let cook for 5-10minutes until soft.
  2. Stir in the tomatoes, sundried tomatoes, paprika and beans and simmer with the lid on for 20minutes.
  3. Add the spinach and simmer for 10mins longer.
  4. Finally fry 1 egg per person. Serve with the egg on top and rice on the side.

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