For 4 Person(s)
Heat the oil in a large flat pan. Finely chop the onion, crush the garlic and add to the oil with the salt. Allow to cook for 4 minutes until slightly brown and soft.
Cut the fat off the bacon, slice in to squares and add to the pan to cook for a further 2 minutes.
Slice the mushrooms in half (discarding the bottom stalk) and add to pan for 2 minutes.
Drain the beans and add to the pan with the tinned tomatoes, stirring continually for 10-15 minutes until thickened and stewed. Add chili to taste. Add the tomato purée to thicken.
Prepare the bread to toast.
Cut the fresh tomatoes in half and add to the pan.
Space the ingredients out in the pan so everything is evenly spread.
Crack the eggs on top of the baked beans ensuring each one is separated from the next and cover immediately for 2 minutes (or until the egg white turns white).
Toast the bread and butter it once done.
Serve the beans and eggs on top of the toast.
*If using dried Haricot Beans, allow to soak in cold water overnight, drain and then simmer in fresh water for approximately 2 hours before beginning the above recipe.
Preparation time: 20 minutes.
Cooking time: 30 minutes.