Roasted Tomato, Cannellini Bean and Avocado Salad with Pan-Fried Eggs

Tomatoes and white beans are a classic Italian combination that makes a perfect base for fried eggs. This dish is rich in antioxidants from the tomatoes and greens. Roasting the tomatoes adds a layer of sweetness to the dish.

Roasted tomatoes and cannellini beansPhoto: Reader’s Digest Brain Power Cookbook
Roasted Tomato, Cannellini Bean and Avocado Salad
Roasted Tomato, Cannellini Bean and Avocado Salad
Servings Prep Time Cook Time
4people 20minutes 20minutes
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Ingredients
Portions: people
Units:
Ingredients
Portions: people
Units:
Instructions
  1. Preheat the oven to 190°C (375°F). Line a baking tray with baking (parchment) paper. Arrange the tomatoes on the tray. Roast for 15 minutes, until softened and lightly browned. Cool slightly.
  2. Combine the roasted tomatoes with the cannellini beans, avocado, arugula, chives and lemon juice. Arrange on four serving plates.
  3. Heat the olive oil in a large non-stick frying pan over medium-high heat. Crack the eggs into the pan and cook for 3 minutes, until the whites have set, or until done to your liking.
  4. Serve the eggs on top of the bean mixture, sprinkled with freshly ground black pepper.