Chef Jen's Breakfast Beans with poached eggs

Ingredients

• 1 x 400g tin of Butterbeans/Cannellini Beans 
• 1 tsp olive oil
• 1/2 onion, finely diced
• 1 carrot, very finely diced
• 1/2 stick celery, very finely diced
• 1 garlic clove, minced
• 1 bay leaf (optional but fantastic)
• 400g tomato passata
• 1/2 tsp smoked paprika
• pinch of salt and pepper
• 2 vines of cherry tomatoes
• 1-2 slices of sourdough bread
• 1 tbsp fresh parsley, chopped
• 4 free range eggs
• 1 tbsp white wine vinegar