Baked Eggs And Popped Beans

1. 1

   Rinse and drain the beans, and add to a hot non-stick pan with the fennel seeds and a pinch of black pepper.

2. 2

   Occasionally shaking the pan, continue to fry until the skins pop.

3. 3

   Drain off some of the liquid in canned tomatoes and add to the pan with a squirt of lemon juice.

4. 4

   Add the eggs and cover, cooking until the eggs are the desired doneness, 3-4 minutes for soft and runny.

5. 5

   Serve with balsamic, hot sauce and/or your favorite condiments. Jamie suggested toast and ricotta on the side. Keeping this appropriate for a low gi meal, be careful about the bread.

* Per serving · 4 servings · Values may vary.