Save to your scrapbook

    Barbecue baked beans & eggs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Barbecue baked beans & eggs

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    1-2 tsp sunflower oil
    ½ onion, finely chopped
    400g can Waitrose Chopped Italian Tomatoes With Olive Oil & Garlic
    ½ x 190g jar Waitrose Roasted Red Pepper & Chorizo Sauce
    400g can cannellini beans, drained
    1 tbsp dark brown muscovado sugar
    2 tsp fresh thyme leaves
    2 Waitrose British Blacktail Medium Free Range Eggs


    1. Heat the oil in a frying pan then stir in the chopped onion. Season, then fry over a medium heat for 5 minutes or until golden and softened. Stir in the tomatoes, red pepper and chorizo sauce, beans, sugar and most of the thyme leaves. Season and simmer for 5 minutes.

    2. Make two gaps in the beans, then crack an egg into each. Season the eggs then cover the pan and simmer for 5-8 minutes until the whites are set but the yolks are still soft. Scatter with a few more thyme leaves. Delicious served with toasted tortilla wraps or crusty bread.

    Cook’s tip
    For a Middle Eastern twist, switch the red pepper sauce for a good dollop of harissa and the thyme for plenty of coriander. Serve with a spoonful of thick yogurt.


    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars