Squash and Butter Bean Fried Eggs | Stonegate Estate Organic

Ingredients

• 4 tablespoons extra virgin olive oil
• A colander of washed curly kale leaves, stripped off the stalk
• 1 medium onion, finely sliced
• 2 garlic cloves, thinly sliced
• 350g squash, peeled and cut into 1-2cm cubes
• 1 good pinch of chilli flakes
• 500ml vegetable stock
• 1 large jar cooked butter beans about 400-500g
• 1 tablespoon small capers
• A small handful of sage leaves
• 4 slices of good country bread or sourdough for toasting
• Sea salt and freshly ground black pepper
• For the eggs: 4 Stonegate Estate Organic eggs
• ½ tablespoon olive oil
• A big knob of butter