For the garnish
Drain and rinse the beans, cover with fresh water and simmer with the garlic, shallot and thyme for 1 ½ hours until tender. Add salt at the end of the cooking time and keep warm in the cooking liquid.
Dice the confit tomato to the same size as the chorizo.
For the eggs
Bring a pan of water to simmer and add the vinegar. Prepare an ice bath.
Crack the eggs into a bowl being careful not to break the yolks. Slip your hand under 1 of the yolks and lift it out of the bowl leaving the white behind. Gently drop the yolk into the simmering water. Repeat quickly with the rest of the eggs. (use the whites for another dish.
Allow the yolks to poach for around 2-3 minutes. They should be set around the outside but completely liquid in the centre. When you are happy that this is the case, use a slotted spoon to lift them into the ice bath where you will leave them until completely chilled – about 1- minutes.
Drain the egg yolks on the kitchen paper and prepare the coating.
Arrange 3 bowls – 1 of flour, 1 of beaten hen’s egg and 1 of crumbs and chopped parsley mixed.
Pass each yolk through each bowl, first the flour, then egg, them crumbs to give a good coating of crumbs and parsley for each. Reserve the coated yolks in the fridge.
To finish and serve
Heat the sunflower oil to 180°C. Remove the eggs from the fridge 20 minutes before cooking them so that they are not to o chilly at the centre.
Heat 1 tablespoon olive oil in the saucepan, and sauté the chorizo for 1 minute, then stir in 4 tablespoons beans and 1 tablespoon of their cooking liquid. When the beans are thoroughly hot add the diced confit tomatoes, parsley and butter. Stir gently to amalgamate the butter and keep warm.
Fry the black pudding slices in a hot non-stick pan with the remaining tablespoon of olive oil. Meanwhile deep fry the eggs until crisp and golden. Drain the eggs and black pudding on kitchen paper.
Spoon some of the bean mixture onto warm plates, season the eggs with salt and place next to the beans with the black pudding.