Poached Egg and Green Bean Lunch

This is a nice light lunch and the sauce is so tasty there will certainly be some left over to use on pasta or sandwiches.

For anyone that has concerns about poaching eggs here are a few tips:

• Make sure the eggs are fresh. The fresher the egg that more it will stick together. If you've had the eggs in the fridge for a week it will probably not work so well
• Don't let the water boil. Keep the water on the verge of boiling, the little bubbles that hang around the sides, but never a rolling boil.
• Give it a good dash of vinegar. A good splash of white vinegar, the cheap stuff is quite alright, in the water will make it all come together.
• How do i know if it's cooked? With your utensil, bring the egg to the top of the water and gently poke the yolk with your finger. If it wobbles its runny, if it's soft but not wobbly it's just set and if it's firm then it's firm! Makes-a the sense-a!

Enjoy

x River

Ingredients

• Half a 400g can of diced tomatoes
• 1/2 cup grilled capsicum. I got these from a jar i had lying around
• Handful of green beans
• 1 egg
• Half a Spanish onion 
• 1 Tbs capers
• Salt and pepper
• Coconut oil for cooking
• White vinegar 

Method

1. Finely dice onion
2. Throw into a pan on medium heat with a little coconut oil. Cook for a few minutes until transparent
3. Add all the other ingredients other than beans and egg. Stir and season and cook on low-medium heat until water has evaporated. About 5 minutes
4. Get that saucepan ready for the egg with the dash of vinegar. When the small bubbles appear break in the egg gently and close to the surface of the water.
5. Wash and top and tail the beans
6. In another fry pan heat a teaspoon of coconut oil then throw in the beans and season. Cook until they have some nice colour. Only a few minutes, you still want them to have a little crunch
7. The sauce and the beans should be cooked now. Your egg should be just about there. So plate it all up!
8. Squeeze a little lemon juice on top of the egg to finish and enjoy.