George Calombaris’ Gigantes with Baked Eggs - Farm Pride

Ingredients

• 250g gigantes beans, soaked overnight
• 1/2 brown onion, finely diced
• 1 carrot, finely chopped
• 2 sticks celery, finely chopped
• 10g dried oregano
• 10g thyme, picked
• 10g tomato paste
• 75ml sherry vinegar
• 500g chopped tomato
• 250ml water
• 1/4 bunch flat leaf parsley, roughly chopped
• 8 free range eggs
• 4 thick slices sourdough bread
• 1 head garlic, sliced in half horizontally
• Extra virgin olive oil
• Salt, to taste