Breakfast for two

1 can of Roasted Sardines with Sweet Peppers
1 cup of cooked white beans
1 tablespoon of tomato paste
1 teaspoon of paprika
1 drop of Tabasco sauce
2 slices of sandwich bread
2 eggs
1/4 cup of grilled champignon mushrooms
2 tablespoons of butter
Extra virgin olive oil, salt, and pepper to taste

Preparation

Rinse the beans and transfer them to a saucepan. Add the tomato paste dissolved in half a cup of water (or vegetable broth), paprika, Tabasco, salt, and pepper. Add a tablespoon of extra virgin olive oil and mix well, heating everything over low heat for a few minutes.

In a skillet, melt the butter over medium-low heat, covering the entire bottom, and gently crack the eggs, frying them for 4 to 6 minutes. Transfer the eggs to a plate. In the same still-hot skillet, heat a tablespoon of olive oil and add the tomato sliced into thick rounds, with a pinch of salt and pepper, leaving them for a few minutes on each side until golden brown.

Heat a non-stick skillet and toast the bread slices cut in half for about two minutes on each side. Plate your breakfast: place the warm bread slices, the spicy beans, the egg, the mushrooms, the roasted sardines with peppers, and the tomato slices, finishing with a sprinkle of pepper. Serve with hot coffee or tea.