Baked Eggs And Popped Beans - cooking recipe

Ingredients

1 (10 ounce) can Ro-Tel tomatoes
1 tablespoon lemon juice
1 (14 ounce) can cannellini beans
1/2 teaspoon fennel seed
4 eggs

Preparation

Rinse and drain the beans, and add to a hot non-stick pan with the fennel seeds and a pinch of black pepper.
Occasionally shaking the pan, continue to fry until the skins pop.
Drain off some of the liquid in canned tomatoes and add to the pan with a squirt of lemon juice.
Add the eggs and cover, cooking until the eggs are the desired doneness, 3-4 minutes for soft and runny.
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.