Olive Oil	tbsp
Cannellini Beans	g
Yellow Onion
Sweet Smoked Paprika Powder	tsp
Tomato Sauce	ml
Soy Sauce	tbsp
Caster Sugar	tbsp
Red Wine Vinegar	tbsp
Ketchup	tbsp
Bay Leaves
Salsiccia	g
Eggs
Water	ml
White Wine Vinegar	tbsp
Salt & Pepper to taste
Rucola Pesto
Walnuts	g
Rucola	g
Garlic Clove
Chili
Parmesan Cheese	g
Olive Oil	tbsp
Salt & Pepper to taste

1. Wash the beans and drain them. Chop the onion finely. Remove the salsiccia from the intestines and roughly cut the inside with a knife.
2. Heat the oil in a saucepan and cook the onion until golden and softer, about 5 minutes. Add the salsiccia and fry for a couple of minutes, stir well. Add the smoked and sweet paprika and stir well for another minute.
3. Add the chopped tomatoes and their juices, cooked beans, soy sauce, sugar, vinegar, salsa or ketchup, bay leaves, some salt, and pepper. Simmer on low heat for about 20 minutes or until the sauce has thickened slightly.
4. In the meantime, put water and vinegar in a saucepan and bring to a boil. Beat the egg in a soup ladle. Remove the pot from the stove, create a strudel with a wooden spoon and use the soup ladle to add the egg to the strudel and poach. Then remove with the slotted trowel. Do the same with the rest of the eggs.
5. For the pesto, roast the walnuts in a pan without fat. Then let cool and roughly chop. Wash the rocket, shake dry and cut into small pieces. Peel garlic and chop finely. Wash the chilli, cut in half lengthways and remove the seeds. Finely chop the pulp. Grate the parmesan.
6. Puree the walnuts with rocket, garlic, chilli, parmesan and olive oil and season with salt and pepper.
7. Serve the eggs on top of the beans and salsiccia and drizzle with fresh pesto.

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