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    Barbecue baked beans & eggs

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    Barbecue baked beans & eggs

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

    Serves: 2

    Ingredients

    1½ tsp sunflower oil
    ½ onion, finely chopped
    400g can chopped Italian tomatoes with olive oil and garlic
    ½ x 190g jar roasted red pepper and chorizo sauce
    400g can cannellini beans, drained
    1 tbsp dark brown muscovado sugar
    2 tsp fresh thyme leaves
    2 essential Free Range White Eggs

     

    Method

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

     

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