1. Sauté 100 g chopped onion and 2 cloves of chopped garlic in 50 g pork fat, stir in 250 g diced tomato flesh and 1 kg French beans, then barely cover with water.
2. Add 250 g sliced chorizo sausage and 75 g fried lardons of bacon, season and cook.
3. Serve with one poached egg per person, placed in a hollow in the beans.