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Steak with a fried egg & tomato beans


  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion and garlic until tender.
  • Add the chilli paste, mustard, tomatoes, stock and seasonings. Stir well and cook for about 10-15 mins until thick and fragrant. Taste for seasoning.
  • Then turn the heat up and add the cannelini beans with 2 tbsp chopped parsley, together with a little more stock if needed. Stir and cook until piping hot and well flavoured.
  • When ready, spray the steaks with oil and cook on a preheated ridged grill (or BBQ) to the desired degree, seasoning once sealed. Remove and set aside.
  • While the steaks are resting, panfry the eggs in a little hot oil.
  • Mound the beans in individual flat soup bowls and top with a steak, an egg and a sprinkling of parsley. Serve with toasted, good crusty bread on the side.


  • olive oil
  • ½ large onion, chopped
  • 2 garlic cloves, crushed
  • 1 tspn chilli paste
  • 1 heaped tspn Dijon mustard
  • 1 can diced tomatoes
  • 1-1½ cups chicken stock
  • sea salt & freshly ground pepper
  • 1 can cannelini beans, drained & rinsed
  • 3-4 heaped tbsp chopped fresh parsley
  • 4 x 120 gm porterhouse, rump or fillet steaks, well trimmed
  • olive oil spray
  • 4 large eggs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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