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1
In a container with a tight fitting lid, add beans, brown sugar, 1 1/2 Tbsp salt, mustard seeds, peppercorns, ginger, a sachet of juniper berries, allspice berries and cloves, bay leaf and cinnamon stick. Cover with 1Q water and its lid, and refrigerate overnight.
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2
The next day, drain the liquid and remove the cinnamon stick and sachet (leave the bay leaf). Add to a pot with 1/2 onion, carrot and celery, and then bring to a boil over medium heat. Turn the heat to low and cook until beans mash easily, up to 60 minutes. Drain beans, remove bay leaf and set aside.
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3
Meanwhile, bring the potatoes to boil, starting with cold water, over medium heat. Cook 5-10 minutes until potatoes easily mash. Drain and set aside.
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4
In a large skillet over medium heat, add 1 Tbsp butter. When melted, add remaining 1/2 onion, garlic and sweet pepper. Saute until softened, about 5 minutes.
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5
Add beans, potatoes, parsley and remaining 1/2 Tbsp salt and mash the entire mixture with a potato masher. Turn the heat to medium-high and cook until the mash is browned, about 5-10 minutes. Flip and brown an additional 5 minutes.
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6
Meanwhile in a second skillet, heat 1 Tbsp butter and fry up 6 eggs until desired doneness. Repeat with remaining butter and eggs.
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7
To serve, divide the mash among bowls, top with 2 eggs each and a dusting of chives. Serve hot.
