Rinse the beans and place them in a saucepan. Add the concentrated tomato purée diluted with half a cup of water (or vegetable stock), the paprika, Tabasco sauce, salt, and pepper. Add a tablespoon of extra virgin olive oil and stir well, warming the mixture over a low heat for a few minutes.
Prepare the fried eggs: crack open the two eggs into a bowl. Melt the butter in a frying pan over a low-to-medium heat and, gently place the eggs in the frying pan and fry for 4 to 6 minutes.* Transfer the eggs to a plate. In the same frying pan and while it is still hot, heat a tablespoon of olive oil and add the beef tomato cut into thick slices and a pinch of salt and pepper. Fry the slices for a few minutes on each side, until golden.
Heat a grille (or non-stick frying pan) and toast the slices of bread, previously cut in half (approximately two minutes on each side). Serve your breakfast: on each plate, place the slices of warm bread, the spicy baked beans, the egg, the mushrooms (whole or cut in half), the sardines roasted with strips of sweet pepper, and the slices of tomato. Finish with a pinch of black pepper and serve with a hot cup of coffee or tea.
* If you want the eggs to come out perfectly round, use a metal cookie cutter: grease the sides of the cookie cutter (so the egg comes out easily once it is ready) and place one egg in it at a time.