Baked eggs and beans on toast

Ingredients

• •1 1/2 tbsp extra-virgin olive oil, plus more for brushing
• •1/2 small onion, chopped
• •1 tbsp tomato paste
• •2 tbsp apple cider vinegar
• •1 tbsp honey mustard
• •2 tsp Worcestershire sauce
• •1/2 cup water
• •Kosher salt and freshly ground pepper
• •2 can navy beans, 1 undrained; 1 drained and rinsed
• •8 large eggs
• •8 thick slices crusty bread
• •2 cup grape tomatoes, halved
• •1/4 cup fresh parsley, chopped
• •1/2 tbsp olive oil

Steps

1. 1Heat olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the tomato paste and cook, stirring, 1 more minute. Stir in the vinegar, honey mustard, Worcestershire sauce, water, and salt and pepper to taste. Bring to a simmer, then add the beans, plus the liquid from one of the cans. Cook until the beans are soft, about 5 more minutes.
2. 2Make indentations in the bean mixture and crack an egg into each. Sprinkle with salt and pepper, then cover and cook until the egg whites are set, 3 minutes or so. (Whites should still be slightly "jiggly" when you remove from heat, as they'll continue cooking for a bit and you want the yolks runny.)
3. 3Meanwhile, make toast. Butter it when it comes out. (Or make skillet toast with butter over high heat, 1 minute per side or until browned.)
4. 4Toss the tomatoes, parsley and remaining olive oil, and salt and pepper to taste in a bowl. Serve the beans and eggs topped with tomato salad, and toast on the side.