Jamie Oliver's Baked Eggs in Popped Beans and Cherry Tomatoes with Ricotta on Toast

INGREDIENTS

250 g

cherry tomatoes

1/2

a lemon

extra virgin olive oil

leaves basil

1 can

cannellini beans ((400g / 15oz can) any white beans will work)

1 pinch

fennel seeds

large free-range eggs

slices brown bread

2 tsp

ricotta cheese

optional: thick balsamic vinegar

optional: hot chilli sauce